1 lb. boneless, skinless chicken breasts(seasoned with Salt & Pepper) 1 lb. penne pasta 2 tablespoons butter 2 tablespoons olive oil 2 or 3 cloves garlic, minced ½ cup chicken broth 1 (8-ounce) can tomato sauce 1 cup heavy cream ½ to 1 tsp salt & pepper (to taste) 1 tablespoon fresh parsley, chopped (I used dried) 6-8 fresh basil leaves, chiffonaded Rinse chicken breasts in cold water. Layer between sheets of wax paper and pound to even thickness. Season both sides with Montreal Steak …

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