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Penne in Cream Sauce with Chicken




Source of Recipe


recipecircus/jeannie


List of Ingredients









1 lb. boneless skinless chicken breast, sliced 1/4 inch thick
1 lb. penne pasta
1 cup freshly grated Parmesan cheese
1 14-1/2 ounce can diced peeled tomatoes with juices
1 cup whipping cream
2/3 cup dry white wine
6 tablespoons chopped parsley
3 garlic cloves, minced
1 medium onion, thinly sliced
1 tablespoon butter
1 tablespoon olive oil






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Recipe



Melt butter with oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until golden brown and tender, about 7 minutes. Add chicken and sauté until golden brown and cooked through about 5 minutes. Add wine to skillet and boil until almost all liquid evaporates, about 2 minutes. Add tomatoes and simmer 3 minutes Add cream and simmer until sauce thickens slightly, about 5 minutes. Stir in 4 tablespoons parsley. Season to taste with salt and pepper. Remove from heat.

Cook pasta in large pot of boiling salted water until al dente. Drain pasta; transfer to large bowl. Bring sauce to simmer. Pour sauce over pasta. Add 3/4 cup cheese and toss to coat. Sprinkle with remaining cheese and parsley, serve