Chicken & Basil Linguine in White Garlic Sauce

Another great school night meal from the chef. Quick, easy and oh so delicious. The addition of a touch of cream to the traditional white basil garlic sauce gives it a beautiful finish!

2 lbs chicken tenders or breast cut in 1/2" cubes
4 Tbs butter
2 Tbs olive oil
1/2 medium white onion
3 cloves of garlic
3 Tbs chopped basil
1/2 package of pasta
fresh parmesan cheese
4 Tbs heavy cream
salt
pepper

Add butter and 1Tbs oil to pan. Cube chicken and season well with salt and pepper. Sautee in pan over medium high heat until browned but no quite cooked through. Remove chicken and set aside. In same pan add onion and garlic and lower heat to medium. Brown onion and garlic but careful not to burn garlic. Add basil and chicken. Cook through and then add cream. Cook an additional two minutes mixing through. Meanwhile cook pasta according to directions, drain and add additional 1 Tbs og olive oil to keep from sticking. Toss in to pan with chicken mixture. Add salt and pepper to taste if necessary. Grate fresh parmesan cheese over pasta and serve.

Enjoy!