The Weaver Family

1 lb boneless, skinless chicken breasts
Montreal Steak Seasoning (or buy pre-made McCormick’s)
1/2 pound penne pasta
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, minced (this is to taste here folks an extra clove wouldn’t hurt)
1/2 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, chopped fine

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.  While the broth is reducing, slice the 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.

Grab whatever your going to serve on, ladle out the pasta and put the chicken on top.   I prefer large flat bowls, but whatever.  Enjoy.

Popularity: 3% [?]

For the life of me I don’t know why they call it steak seasoning. I’ve used it on just about any meat at one time or another. And yes, I know you can buy it at the store, McCormick makes it. But the fact remains, that if you buy these blended seasonings enough, your kitchen spice cabinet or rack gets cluttered, and you tend to lose track of what you have. Plus I like making my own blended seasonings. So here’s the recipe I use.

4 tablespoons salt (I used Kosher)
1 tablespoon black peppercorns
1 tablespoon dehydrated onion
1/2 tablespoon dehydrated garlic
1/2 tablespoon crushed red pepper flakes
1 tablespoon dried thyme leaves
1 tablespoon dried rosemary leaves
2 teaspoons fennel seed

You can use a blender to get everything to a nice even texture. Then store in a container with tight lid. Makes about 1/2 cup.

Popularity: 2% [?]