Chicken and Penne Skillet

Begin by placing a large pot of water on high heat and bring it to a boil, for the pasta.

Add 1/2 teaspoon of salt to the water and about a tablespoon of olive oil before it begins to boil.

When it comes to a rolling boil, add the pasta and stir a bit to separate. Set a timer immediately, according to package directions.

Finish the noodles by returning them to the pot and stirring in 2 tablespoons of butter and lots of salt to taste.

While the water boils and the pasta cooks, dice the sweet onion, mince the garlic, and chop the chicken breasts into bite-sized pieces.

Heat the remaining 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium high heat. Add the onions and the garlic and stir, cooking until the onions translucent.

Add in the chopped chicken and stir periodically. Cook until the chicken is done and completely not pink inside. Sprinkle generously with freshly-ground pepper.

While the chicken cooks, chop 5 or 6 fresh basil leaves, yielding 1 heaping tablespoon.

When the chicken is done, add in 1/2 cup chicken broth or water, stirring to de-glaze the pan.

Add the spaghetti sauce and heavy cream. Stir until heated through.

Add in the penne pasta, and lastly, the fresh basil. Salt to taste and stir to combine.