Penne a la Betsy.......My version

So for a while now I have been a food blog stalker. I freely admit it. I stalk blogs, look for recipes and pics of the food people make. Pictures always help me decide if I want to make it. I am a visual person. So tonight I did it! I cooked a meal, took pictures and loved it. Of course I now realize I need a newer, better camera but that will come later :) I made a few changes to the recipe, I am the type of person that will tweak or leave something out if need be, I know some people have to follow a recipe to the letter, but not me! The original recipe called for shrimp, I am not a fan of shrimp with pasta, so I made a breaded parmesean chicken to go on top of the pasta and it was great. This recipe comes from The Pioneer Woman website, love it!

Penne a la Betsy (my version)

3/4 lb Penne Pasta
2 TBSP butter
2 TBSP olive oil
chopped onion- I used about 1/4 cup, can use more
2 cloves garlic
1/2 cup Chicken broth, or white wine
1 can 8oz tomato sauce
1 cup heavy cream
fresh parsley to taste
fresh basil to taste
salt and pepper to taste

Finely dice onion and garlic. Add butter and olive oil to skillet, add onion and garlic and sautee stirring occasionally. After onion and garlic have cooked a bit, add chicken broth. Stir for a few minutes then add tomato sauce, stir until well combined. Add 1 cup heavy cream, turn heat to low and let simmer. Chop parsley and basil, add to sauce. Let simmer while Pasta cooks.

Parmesean Crusted Chicken: No exact recipe. Take 3 bowls, add flour, garlic salt, basil leaves(dried) garlic powder and any other italian seasoning you have on hand and mix together. 2nd bowl beat a few eggs. Last bowl, parmesean & romano cheese (Kraft brand in green shaker bottle) and 1 pkg good seasons italian dressing mix. Pound chicken thin, cut into strips, dip in flour, then egg, then cheese mixture. Voila! Fry in olive oil on stove or bake, whatever strikes your fancy! draft 6:27:00 PM by Beth Delete