8/12/09

Penne with Tomato Cream Sauce (Pink Sauce)

Have I told you how much I love the Pioneer Woman website. She has such amazing recipes, and is really funny. You have to visit her site. This recipe is from her site, but she calls it Penne a la Betsy (after her sister). It is really good!! Let's get cooking!

Here are the ingredients: Penne Pasta, Olive Oil, Chicken Broth, Pepper, Salt, Tomato sauce, Chicken breasts, Basil, Parsley, Onion, and Garlic, I forgot to put in the picture Heavy Cream. (And on thepioneerwoman website she uses Shrimp instead of chicken, I only had chicken, so that's what you're getting. :))


Cut your chicken into bite-size pieces. Season to taste. I always use salt, pepper, Lawry's season salt, Garlic Powder/Salt.

Cook the chicken until juices run clear. Remove chicken onto a plate.
In the same skillet heat 2 tbsp. butter and 2 tbsp. of oil.

Add the garlic and onion.

After the garlic and onion have cooked a bit add your chicken stock. Let it evaporate for a few minutes, stirring occasionally.

Now add an 8 oz. can of plain tomato sauce. Stir well until combined.

Then add 1 cup of Heavy cream. Continue stirring. Turn heat down to low and let simmer whil you chop your hervs.

Chop about a Tbsp. of chopped parsley and basil.

Add your chicken or shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined.
Finally, add your Penne and give it a good stir. Enjoy!
(I noticed at first the sauce is very runny, but if you let it cool for a little bit it will thicken. The first pictures I took of the dish, you couldn't really tell that this was a pink sauce, this is after we ate. You can definitely tell a difference. So let it thicken up a little, then give it a good stir, and serve.)
Penne with Tomato Cream Sauce
1 Lb. Shrimp or 2-3 chicken breasts
3/4 Pound Penne Pasta
Butter
Olive Oil
1 Small Onion
2 Cloves Garlic
1/2 C. Chicken Broth or White Wine
1 8 oz. Can Tomato Sauce
1 C Heavy Cream
Fresh Parsley
Fresh Basil
Salt & Pepper
Cook the penne pasta until al dente.
If using shrimp: Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple of minutes until just opaque. Do not overcook them. Remove them to a plate and let cool for a few minutes.
If using Chicken: Chop chicken into bite-size pieces. Heat about 1 tbsp. butter and olive oil in a skillet and cook until juices run clear. Remove to a plate and set aside.
In a large skillet heat 2 tbsps. butter and 2 tbsps. olive oil. Add the garlic and onion and saute, stirring occasionally. Now, put the cooked shrimp on the cutting board and pull off the tails. Chopthe shrimp into bite-sized pieces and set aside. After the garlic and onions have cooked a bit add your white wine/chicken broth. Let it evaporate for a few minutes, stirring occasionally.
Now add an 8 oz. can of tomato sauce. Stir well until combined. Then add 1 cup of Heavy Cream. Continue stirring. Turn heat down to low and let simmer while you chop your herbs. About a Tbsp. of chopped fresh parsley and about the same amount of chopped fresh basil or if you're feeling very proper, chiffonaded.
Now add your chopped shrimp/chicken back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir. Enjoy!

2 comments:

  1. Ok, this is SO dinner tomorrow...not tonight, because I would need to go buy cream and if I was there I would buy other things and I have been motivated by you guys and Dawn! I am ON this shopping thing! Even have my coupon organizer ready! WOO HOO!

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  2. Amy, if you need cream and don't want to go to the store, give me a call I will drive right over and deliver it.

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