Years ago when Ben and I were just dating, I made this dinner for Chad (one of Ben's best friends) and he loved it. Chad and Sara were recently married and had just moved into their new apartment in Ann Arbor. For some reason, I brought all the ingredients for this dinner over to their apartment and whipped up dinner. I'm assuming that the guys were working on installing something (OK, so Ben was doing the installation and Chad was watching) and Sara was probably unpacking. I thought it was a pretty easy dinner to throw together but the amount that Chad was saying "Mmmmm....Carla, this is so good," I felt like a gourmet chef.
Venetian Chicken in Spicy Tomato Cream
1 lb skinned, boneless chicken breast halves, cut into 1-inch pieces
3 T chopped fresh or 1 t. dried basil leaves
3 T olive oil
1 (26 oz) jar Classico Spicy Red Pepper Pasta Sauce
½ c. whipping cream
2 T chopped fresh parsley
1 lb package Penne Rigate
Cook penne as package directs; drain. Season chicken lightly with salt and pepper. In Dutch oven, over medium-high heat, cook and stir chicken and basil in oil until chicken is no longer pink. Stir in pasta sauce, cream, and parsley. Bring to a boil; reduce heat and simmer, covered, 10 minutes. Serve with hot cooked penne and garnish with parsley.
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