Ingredients:
· Chicken boneless (thinly sliced) 1 cup or 3 sliced sausages
· 1/2 pound penne pasta
· 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 (or as per taste)
· 1 tablespoon fresh parsley, chopped
· 6-8 fresh basil leaves, chiffonaded
· Oil 1/4th cup

Chicken
1. Marinate chicken with salt, crushed red pepper, crushed black pepper and garlic paste.
2. Heat 2tbsp butter and 2tbsp olive oil in a large skillet over medium heat. Once the butter and olive oil is nice and hot, add crushed garlic and fry for a few seconds.
3. Add marinated chicken and saute till done.
4. Set chicken aside to cool.
Sauce
1. Heat 2tbsp butter and 2tbsp olive oil in the skillet over medium heat.
2. Add the garlic and cook, stirring occasionally, until garlic is tender, but do not let the garlic turn brown (about 3-5 mins).
3. Add the chicken broth (knorr cube) to the pan and add enough water to blend well.
4. Once the broth has blended, stir in tomato sauce.
5. Add the heavy cream and stir well to combine.
6. Season with salt and pepper to taste.
7. Turn heat to low. Chop the parsley and basil, add to sauce and mix well.
8. Drain the separately boiled pasta and add it to the sauce along with the sauteed chicken.
9. For garnishing you can use basil leaves.