Tomato Cream Pasta with Chicken

I'm pretty sure there's a fancy name for this dish but I don't know what it is. Truth be told, I really don't care because it's delicious and Matt has moved it onto his list of favorites. Honestly, how can you go wrong with heavy cream and pasta?

2 cups penne pasta
2 tbsp. olive oil
1 lb chicken breast
1 onion, chopped
2 cloves garlic, minced
1/2 cup chicken broth
1 cup tomato sauce
1 cup heavy cream (I use Half & Half)
1/2 cup fresh chopped parsley
10 basil leaves, rolled and sliced

Cook pasta according to package directions. Cut chicken into bite sized pieces and season with salt and pepper. In a large skillet, brown chicken in olive oil.



Remove from skillet, then saute onion and garlic, adding more oil if needed.





Add chicken broth and tomato sauce.







Simmer for a few minutes, then add cream. Simmer tomato cream sauce until thickened.





Add chicken and herbs. Salt and pepper to taste.

Roll:



And slice:







Serve over pasta.



Number of Servings: 6

*adapted from Pioneer Woman's Penne a la Betsy (with shrimp)