What you'll need:
- 1 pound boneless skinless chicken breast
- Salt and pepper
- 3 tablespoons extra virgin olive oil
- 1 pound penne pasta
- 8 cloves garlic, chopped
- 1 cup Vino Rosato (Rosé wine)
- 28 oz. can crushed tomatoes
- 2 teaspoons sugar
- 1 ½ cups heavy cream
- Chopped parsley or basil, to garnish
Bring a large pot of salted water to a boil. Pat the chicken breast dry with a paper towel, and season both sides with salt and pepper. In a large skillet, heat the olive oil over medium high heat.
Add the chicken breasts to the pan, allowing them to sear on one side for 6-7 minutes. Flip the chicken and sear on the other side for another 6-7 minutes. Remove the chicken breast from the pan and set aside on a cutting board to rest.
Now, add the penne pasta to the boiling water and cook according to package instructions just until al dente. Drain. Meanwhile, to the pan drippings, add the garlic and cook for 1-2 minutes, taking care not to burn the garlic.
Deglaze the pan with the rose and bring the liquid to a boil. Turn the heat down to a simmer, and allow the wine to simmer for 2-3 minutes.
Add the crushed tomatoes and sugar, and bring to a simmer. Reduce the heat to low. When the tomatoes have stopped bubbling, stir in the heavy cream.
Slice the chicken, and toss it into the skillet along with the cooked penne.
Stir everything together, and serve with chopped herbs on top.