Basil/Oregano Cream sauce on whole wheat penne with a little bacon for extra lovin.
1 small red onion chopped (or to taste)
1-1/2 - 2 tablespoons of butter
4 large garlic cloves
3/4 cup chicken stock
1-1/2 teaspoons minced fresh basil
1-1/2 teaspoons minced fresh oregano
1/4 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
red pepper flakes optional
1 cup heavy whipping cream
Saute the onions in a skillet with the butter until translucent and tender then add the garlic and cook for another minute. Stir in chicken stock, basil, oregano, salt and pepper and bring to a boil; cook for 8 minutes or until reduced by about half. Stir in the cream.
Cook uncovered for 8-10 minutes or until the sauce has reduced.
I threw in a palm full of parmesan cheese to help thicken as well as about a teaspoon of flour. Be sure to whisk the sauce if you add flour in order to remove any lumps. This sauce would also be great if you added peas, asparagus or any other veggie/chicken of your choice.
Toss pasta, 2 tablespoons of the starch liquid from boiling with the sauce and serve.