Grilled Chicken Penne with Tomato Cream Sauce
1 lb boneless, skinless chicken breastsMontreal Steak seasoning
1lb penne pasta
2 tbsp butter
2 tbsp olive oil
2 cloves fresh garlic, minced
1 cup chicken broth
1 (8-ounce) can tomato sauce
1 cup heavy cream
1 1/2 cup sliced Fresh Mushrooms we used the button variety
1/2 bell pepper any color sliced into strips
1-2 roma tomatoes roughly chopped
salt & pepper (to taste)
1 tablespoon fresh parsley, chopped
6-8 fresh basil leaves
Rinse chicken breasts in cold water. Place between sheets of wax paper and pound to even thickness. Season both sides with Montreal Steak seasoning. Preheat your grill to medium high heat, lightly oil grate, and grill chicken breasts on medium high heat for 6-8 mins each side. OR heat 2 tbsp butter & 2 tbsp olive oil in a large skillet over medium heat. Once the butter and olive oil is sizzling hot, add chicken breasts and cook 5 mins each side. Set chicken aside to cool.
In a large pot, boil water with 1 tbsp salt. Add 1lb penne pasta noodles and boil according to package directions.
Heat 2 tablespoons butter and 2 tablespoons olive oil in the skillet over medium heat. Add the Mushrooms, peppers and tomato until the peppers are tender crisp. Add garlic and cook, stirring occasionally, but do not let the garlic turn brown (about 3-5 mins). Add the chicken broth to the pan and bring to a boil. Meanwhile, slice chicken. Once the broth has heated through, stir in tomato sauce. Add the heavy cream and stir well to combine but do not boil again. Season with salt and pepper to taste. Turn heat to low. Chop the parsley and basil, add to sauce and mix well. Drain pasta and add to sauce. Stir well to coat. Serve pasta on plates, top with sliced chicken Mmmm MMMMmmm!
*** For a little extra heat, which I always love, add a pinch of cayenne pepper. Oh and Parmesan cheese is a welcome addition any day!