Thursday, August 5, 2010

Creamy Tomato Penne with Grilled Chicken

Boneless, skinless chicken breasts
Grill seasoning
Penne pasta
2 Tbsp butter
2 Tbsp olive oil
2 - 3 cloves garlic, minced
1/2 cup chicken broth
1 cup tomato sauce
1 cup heavy cream
1 Tbsp fresh parsley, chopped
1 Tbsp fresh basil, chopped
salt and pepper to taste
pinch of cayenne

That sounds like a lot of ingredients but this was a cinch to make. Really.

Pound chicken out to an even thickness to ensure even cooking. Season both sides of chicken liberally with a grill seasoning. I used McCormick Grillmates Garlic and Onion Medley, but really any would do. Heat a grill pan over medium heat or grill outside until just done, about 5-6 minutes per side. Set aside to cool a little before you cut it.

While the chicken is cooking, heat some water for the pasta, mince the garlic and chop the herbs.

In a saute pan, heat butter and oil over medium heat. Add garlic and cook for 3-4 minutes making sure the garlic doesn't brown too much. Add the chicken broth. I always make my broth with bouillon because it's a fraction of the price and lasts forever.

Continue cooking the broth over medium heat until it reduces by half. It should be thick and will not immediately run back together when seperated by a spoon.

Add the tomato sauce, cream and herbs. Bring to a simmer and add the cooked pasta. Top with the grilled chicken.

Insanely good stuff and I don't think there is any way you can mess this up.


No comments: