Creamy Tomato Basil Penne

This tomato sauce is creamy and flavorful without all the fat. Toss in a bit of roasted chicken and I call that a complete meal!

Creamy Tomato Basil Penne

Ingredients

• 1 boneless skinless chicken breast, trimmed
• 1/3 cup white wine
• 1 tbsp olive oil
• 2 clove garlic, minced
• 2 1/2 cup penne pasta
• 3/4 cup tomato sauce 
• 2 tbsp fat free half and half
• 2 tbsp pecorino romano cheese, grated
• 2 tbsp basil, chiffonade 

Preheat oven to 425F. In a small bowl, combine wine, 1/2 tbsp olive oil, and 1 clove garlic. Place the chicken on a cutting board and cover in plastic wrap. Using a meat mallet, pound the chicken until it is uniform in thickness (about 1 in thick). Season the chicken with salt and pepper. Add the chicken to the small bowl and coat in mixture. Marinate for 30 minutes. Place the chicken on a greased baking sheet and roast for 22 minutes. Allow the chicken to cool for 5 to 10 minutes before slicing.

Bring a large pot of water to a boil. Season liberally with salt. Cooking penne pasta according to package instructions until al dente. 

While the pasta is cooking, heat the remaining olive oil in a small sauce pot. Add the garlic. Cook for 1 to 2 minutes until fragrant. Add the tomato sauce and simmer. Just before serving, the half and half and cheese. Stir until combined. Add the pasta and basil. Toss until all noodles are coated in the sauce. 

Serve sliced chicken over top of a portion of penne pasta. Garnish with basil and pecorino cheese if desired. 

Serves 2

Notes from the Chef

-This dish would also be delicious if you sub roasted red pepper sauce for the tomato sauce

-Feel free to cube the chicken and toss it in with the sauce and noodles