Creamy Tomato Chicken Penne

Ingredients
1 pound penne pasta
3-4 boneless, skinless chicken breasts, cut into small pieces
3 tablespoons butter
3 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
¹⁄₂ cups white wine
1 8-ounce can tomato sauce
1 cup half and half
2 tablespoons fresh parsley, minced
2 tablespoons fresh basil, minced
Salt and pepper, to taste

Instructions
1. Bring a large pot of salted water to boil over high heat and cook penne as directed by packaging.  Drain and set aside. 

2. Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet over medium-high heat.  Add chicken and cook until done, 5-10 minutes.  Remove from skillet and set aside. 

3. Add remaining butter and oil to skillet and melt.  Sauté onion and garlic until onion is soft.  Add wine and simmer for 3-5 minutes, or until most of the wine has evaporated, stirring occasionally. 

4. Add tomato sauce and half and half, stir until combined.  Add chicken and reduce heat to low and simmer for 10 minutes.  Add penne, parsley, basil, and salt and pepper to taste.  Stir to combine and serve. 

Comments
This recipe is based on Pioneer Woman’s Penne a la Betsy.  The original contains shrimp, which is a no go in my home.  Chicken, however, is always a go.  Lance enjoyed the dish, but I felt that it was lacking something and I have no idea what.  I’d definitely like to make the dish again, and I’ll try to figure out what it needs the next time!

Internet - Pioneer Woman