Sunday, August 17, 2014


 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.

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