- 2-3 boneless, skinless chicken breasts
- Montreal Steak Seasoning Packet plus ingredients to make marinade (vinegar, oil, water)
- 1/2 pound pasta, cooked and drained
- 2 T. Butter
- 2 T. Oil
- 2 cloves garlic, minced
- 1/2 C. chicken broth
- 1 (8 oz.) can tomato sauce
- 1 C. whipping cream
- 1/2 tsp each salt and pepper
- 1 tsp. parsley (to taste)
- 1 tsp. basil (to taste)
Make Montreal Steak marinade according to package directions, pour into a large skillet over medium heat. Slice chicken into bite-size pieces, then add to skillet. Cook until chicken is thoroughly done. When chicken is done, remove from pan. Add butter and oil to the skillet, then add garlic and cook for just a few minutes. Add the chicken broth, tomato sauce, whipping cream, salt, pepper, parsley, and basil. Stir well to combine. Cook over medium-low heat until bubbly. Add pasta and chicken, combine. Serve topped with mozzarella or parmesan cheese, if desired.
