Monday, May 3, 2010

Chicken and Penne Pasta

A couple of weeks ago I posted a recipe called Penne Shrimp Pasta. I mentioned that you could easily substitute the shrimp for chicken. Well, last week, I did just that. I was making a meal for another family and decided to double this one up and use chicken. It was pretty good! I mean, it wasn't nearly as divine as having the shrimp in the pasta, but it was still a hit at the dinner table. I just can't get enough of the sauce. I kept dipping the bread in the sauce as cooked. YUMMO! Definitely give this a try if you shied away from the shrimp dish. My kids love penne pasta. Ever since I told them they could see through it, they gobble it up!

Chicken and Penne Pasta
adapted from Pioneer Woman Cooks

12 ounces Penne Pasta (I used whole wheat.)
4 boneless, chicken breasts cut into bite size pieces
2 Tablespoons Butter
4-5 Tablespoons Olive Oil
1 whole Small Onion, diced
2-3 cloves Garlic
½ cups White Wine (or To Taste)
1 can Tomato Sauce (8 Oz)
1 cup Heavy Cream
1/2 tsp dry Parsley (or 1 tsp fresh)
1/2 tsp dry Basil (or 1 tsp fresh)
Salt To Taste
Pepper To Taste

Cook the penne pasta until tender-firm, al dente.

There are a couple of ways to cook the chicken. I used some already cooked, cubed chicken that I had frozen and I also cooked additional chicken in some olive oil with garlic, salt, and pepper. To cook the chicken in olive oil, pour about 2 TBSP olive oil in skillet, add 1-2 TBSP garlic. let the garlic sizzle for a minute or two, then add your raw chicken. Cook 5-7 minutes and then turn each piece. Once the chicken is cooked through, remove from heat and set aside.

Finely dice one small onion. Mince two cloves of garlic.

In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and saute, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).

Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.

Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or use 1/2 tsp each of dried spices. Now add your cooked chicken back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.

Serve immediately with bread and a salad!


Laura said...


I was planning on making this tonight. Thanks for the tip on how to cook the chicken! I have made it with shrimp as well but wanted to try chicken.

Brenda Westman Kukla said...

Keep posting to FB because, for some reason, I can't connect to your blog through Yahoo, the only one of the options that I have. I can't wait to try this. I may make it for Mom the end of the week before we head to Va. Beach.


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