Chicken Pasta with Tomato Cream Sauce

This is Pioneer Woman's Tomato Cream Sauce Pasta Recipe. I will share my adaptations at the bottom.

Ingredients:
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Finely Diced
4 cloves Garlic, Minced
2 cans (15 Ounce Each) Tomato Sauce Or Marinara Sauce
Salt And Pepper, to taste
Dash Of Sugar (more To Taste)
1 cup Heavy CreamGrated Parmesan Or Romano Cheese, To Taste
Fresh Basil, Chopped
1-1/2 pound Fettuccine

Preparation Instructions: Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)

My version-
Since I was cooking for just the 3 of us, I only used 1/2 box or so of pasta (there were leftovers). I used 2 cans (small) of regular tomato sauce, and 1 can of Rotel tomato sauce (it is new and sooo good!). I used 3/4 cup of 2% evaporated milk instead of heavy cream (you know because I am so healthy and all). And I added 2 boneless, skinless chicken breasts that were cooked and shredded into pieces. I also used leftover chicken broth (that I had cooked the chicken in) to thin the pasta instead of the pasta water. Oh and I believe every pasta dish needs bell pepper...so I sauteed those with my onions.

This really was a great, simple, weeknight recipe!!!