Penne alla Betsy
Olive Oil
Butter
1 lb shrimp, peeled & deveined (I substituted diced chicken breasts because I don't like shrimp)
3/4 lb penne or other short pasta
1 onion, diced
2 cloves garlic, minced
1/2 cup dry white wine (I substituted chicken broth since I am still nursing my son)
1 (8 oz) can tomato sauce
1 cup heavy cream
Salt and Pepper (I accidentally omitted because Carson started crying heavily at this point and I got distracted. Would be better with the salt and pepper)
Parsley
Basil (My store didn't have fresh basil so I just used extra parsley)
1. Put water on to boil for the pasta.
2. Heat a large frying pan and melt 2 Tbsp butter and 2 Tbsp olive oil in pan. Saute shrimp (chicken) until opague (cooked) and then remove to a plate.
3. Melt anotehr 2 Tbsp butter and olive oil in same pan and cook garlic until slightly browning. Add onion and cook until translucent.
4. Add pasta to boiling water and cook per package directions.
5. Add 1/2 cup wine (broth) and allow to cook down for approximately 1 minute. Then add tomato sauce, stirring to combine, and cream.
6. Chop parsley and basil and add to sauce to taste. Add salt and pepper (whoops to me on this part).
7. Remove shrimp tails and chop shrimp into bite-size pieces (Obviously I omitted this step since chicken was already in bite size pieces). Return to sauce and stir to combine.
8. When pasta is cooked, drain, and then add to sauce, tossing to cover.
Source: The Pioneer Woman
I enjoyed it a lot. My husband thought it was a little bland, but then again I did unintentionally leave out the salt and pepper. He reheated leftovers the next night and he added garlic salt, seasoned salt, and pepper to his and he did like it that time.
I'm also sure there would have been more flavor to it had I used white wine in the sauce instead of the chicken broth so I'll have to make this again once I have weaned Carson.
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