BLANCO ROSA PASTA

BLANCO ROSA PASTA
 ¾ pounds Penne pasta (I used linguini tonight)
1 pound chicken, cubed
3 Tablespoons Butter
3 Tablespoons Olive Oil 
1 small Vidalia Onion, chopped
2 cloves garlic, minced  
½ cup White Zinfandel Wine*
1 8 ounce can Contadina tomato sauce
1 cup heavy whipping cream  
Fresh parsley, chopped
Fresh basil, chopped
Salt and pepper to taste
Asiago Parmesan cheese, grated

• Cook the Penne pasta until al dente per package instructions.
• Heat 1 tablespoon each of butter and olive oil in a skillet. 
• Add the chicken and saute until just done. Do not overcook them. 
• Remove from heat and let cool for a few minutes.
• In a large skillet heat the remaining butter and olive oil. Add the garlic and onion sauteing until translucent and fragrant, stirring occasionally. 
• Add the wine. Let the wine evaporate for a few minutes, stirring occasionally.
• Add the can of tomato sauce. Stir until well combined. 
• Add heavy cream. Continue stirring until well blended. 
• Lower heat to a simmer.
• Add chicken pieces back in and heat through.
• Toss with prepared pasta.
• Top with basil, parsley and grate Parmesan cheese.

*Can substitute chicken broth if you prefer.