Garlic Tomato Cream Sauce

Ingredients:

1/2 pound penne pasta cooked

2 tablespoons butter

2 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, chiffonade

Prep:

Heat 2 tablespoons butter and 2 tablespoons olive oil in a 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. 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.