Friday, June 22, 2012


Kevin and Amanda's Grilled Chicken Penne Pasta in a Tomato Cream Sauce

We all want more time to read, right? So here's a plan...Make fabulous suppers for your family. They will be so grateful that they'll offer to do the dishes! And then you can slip into your jammies, climb into bed, get cozy, and read until you fall asleep. Trust me. A supper like Kevin and Amanda's Grilled Chicken Penne Pasta in a Tomato Cream Sauce is a dish they'll love. I've included the step by step recipe with pictures (when you click the link) so you can't go wrong. I hope you enjoy this fabulous dish that I got from my daughter as much as I have. Good luck! Cozy Mystery Magazine will be posting more delicious recipes to help make you the most popular member of your family! 

Grilled Chicken Pasta in a Tomato Cream Sauce

1 lb boneless, skinless chicken breasts
Montreal Steak seasoning
1/2 pound penne pasta
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, minced
½ cup chicken broth
1 (8-ounce) can tomato sauce
1 cup heavy cream
1/2 to 1 tsp salt & pepper (to taste)
1 tablespoon fresh parsley, chopped
6-8 fresh basil leaves, chiffonaded
Rinse chicken breasts in cold water. Layer between sheets of wax paper and pound to even thickness. Season both sides with Montreal Steak seasoning. Preheat grill for medium high heat, lightly oil grate, and grill chicken breasts on medium high heat for 6-8 mins each side. OR heat 2 tbsp butter & 2 tbsp olive oil in a large skillet over medium heat. Once the butter and olive oil is nice and hot, add chicken breasts and cook 5 mins each side. Set chicken aside to cool. In a large pot, boil water with 1 tbsp salt. Add 1/2 lb penne pasta noodles and boil according to package directions. Heat 2 tablespoons butter and 2 tablespoons olive oil in the skillet over medium heat. Add the garlic and cook, stirring occasionally, until garlic is tender, but do not let the garlic turn brown (about 3-5 mins). Add the chicken broth to the pan and allow to reduce by half. Meanwhile, slice chicken. Once the broth has reduced, stir in tomato sauce. Add the heavy cream and stir well to combine. Season with salt and pepper to taste. Turn heat to low. Chop the parsley and basil, add to sauce and mix well. Drain pasta and add to sauce. Stir well to coat. Serve pasta on plates, top with sliced chicken.
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Nancy Jill Thames is the author of The Jillian Bradley Mystery Series based on her life experiences of traveling with her husband, staying in exclusive hotels and resorts. She loves serving afternoon tea and is known as Queen of Afternoon Tea. Writing is her latest creative outlet, along with playing classical piano. She holds a music degree from UT Austin and lives with her husband in Leander, Texas. She is a member of The Leander Writers Guild. Nancy Jill has received three blogger awards and has been listed on Author Watch Best Seller's List numerous times.


  1. Wow - wonderful post Nancy. The dish looks delicious and I plan on trying it soon. I love the layout of your post this is an example to follow.
    Debbie Malone

    1. Oh, it is yummy! Thanks for the nice comment.

      ~Nancy Jill

  2. Yum! I'm all for anything pasta!

  3. Hi Sandra,

    This pasta is especially nice with the tomato cream. So happy this young couple shares their recipes with everyone...even on Pinterest!

    ~Nancy Jill


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