creamy chicken pasta

got this fabulous recipe off of one of my bloggity friends blogs.
can you say YUMMMMMYYYYY??
try it. you won't regret.

Ingredients:
1 lb boneless, skinless chicken breasts (3-4)
Montreal Steak seasoning
1/2 pound penne pasta
4 tablespoons butter
4 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

Pound chicken so it's an even thickness all around then season both sides with Montreal Steak seasoning. Preheat skillet for medium heat and add in 2 Tbls of butter and 2 Tbls of oil. Once it's hot, add chicken breasts and cook for 5 mins each side. You can also grill the chicken. Set chicken aside to cool and start your noodles. 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.
Serves 4

Let me know if you decided to try it!
happy cooking!
xoxo