The original recipe called for this:
2 tablespoons olive oil
1 onion, diced
1 clove garlic, minced
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 tablespoon dried basil leaves
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup heavy cream
1 tablespoon butter
In a saucepan, saute' onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil,
I made some changes.
I use two cans of tomatoes, skipped the sugar and the salt, added a tablespoon of chicken base, added a tablespoon of oregano, and upped the heavy cream.
I added cooked chicken to the mix when it was mostly done and let the chicken heat up in the sauce. I serve it over pasta, any kind will do. For leftovers, I add a little chicken broth and heavy cream while heating it up.
It is utterly amazing.