As you know, I am not an expert in the kitchen. It’s rare that I cook and even more rare when I try out new recipes.
I do absolutely love Pioneer Woman’s recipes! Why? Because she literally spells out each step with pictures. How can you possibly mess it up with her step-by-step picture tutorial.
You can’t.
One of my favorite all time recipes on her site…“Penne a la Betsy”.
I’m not sure if you will believe this or not, but I actually added my own little tweak to this recipe and it’s even BETTER!
*Go ahead and fall out of your chair in disbelief….N O W.*
Ingredient List:
3/4 Pound Tail-less/Peeled Shrimp 2 Chicken Breasts 4-5 Cups Penne Butter Olive Oil 1/2 Onion 3 Cloves Garlic 1/2 Cup White Wine 1 – 8 oz Can Tomato Sauce 1 Cup Heavy Cream Fresh Basil Sprinkle of Parsley Salt & Pepper Parmesan CheeseDirections:
Rinse shrimp. Cut up chicken breasts in to cubes.
Heat 2 Tbsp butter and 1 Tbsp olive oil in a medium skillet. Add the chicken and cook on medium (approximately 7-10 minutes). Add in shrimp and cook (5-7 minutes on medium).
While your chicken and shrimp is cooking you can start boiling your water for your penne.
In a large skillet heat 2 Tbsp butter and 2 Tbsp olive oil. Add 3 cloves of minced garlic and 1/2 of a finely diced onion and saute’. Stir occasionally.
Once your chicken and shrimp look about like this…
…set them aside on a cutting board.
Chop the chicken and shrimp in to small bite-sized pieces and set aside.
After the garlic and onions have cooked some then add your white wine. Let the wine evaporate for a few minutes, stirring occasionally.
Add 8 oz can of plain tomato sauce. Stir until it is mixed in well. Add 1 cup of heavy cream and stir. You can turn the heat down to low and let it simmer while you chop the fresh basil.
Add a sprinkle of fresh basil and a sprinkle of parsley (I don’t use fresh parsley, but you can).
Now add your chopped chicken and shrimp into the cream sauce mixture and stir. Add a pinch of salt and pepper.
Drain your penne and add in to the cream sauce.
I top it with a little bit of parmesan cheese.
If you don’t like shrimp, I have also made this with just chicken (or vice versa). It is one of the best pasta dishes I have tried!
Enjoy!
Linking up here:
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Looks yummy!! Might have to give this a try! Thanks for sharing girly!
I am going to have chicken shrimp pasta tonight . Thank you so much .
Mmmmmmm I will take a bowl of that in exchange for egg foo young. LOL!!
I would have to make two batches of this. One with shrimp and one without. It lloks so good either way though. Which PW book is this recipe from?
Oh my Mandy! You are soooo a cook if you can make that beautiful dish! That looks amazing, and I must try it.
Where did you get that container for your penne pasta?
I love it, so much prettier than keeping the pasta in cardboard boxes!
Aside from the ingredients that make this recipe sound so good, these pictures just make my mouth water. This really looks so delicious. I love pasta so this will definitely be worth trying. Thank you for this very useful recipe.
Is there a way to substitute the wine.?? This dish looks absolutely amazing.
Add in some fresh, diced red bell peppers, a smidge of crushed red pepper and some bacon crumbles. It was delsih!
But a tad bland for my tastes.