Wednesday, May 13, 2009

Penne with Chicken


3/4 pound chicken breasts boneless
1 1/2 teaspoons olive oil
1/2 cup scallions, spring or green onions
3 each garlic cloves crushed
28 ounces italian plum (roma) tomatoes with juice
12 each basil fresh, chopped
1 can olives pitted, ripe, drained
1/2 teaspoon red pepper flakes crushed
10 ounces pasta penne
3 ounces mozzarella cheese part skim, diced
1 tablespoon parsley leaves fresh, chopped
1/2 cup parmesan, parmigiano-reggiano cheese, grated grated


Earlier in the day, add enough water to the skinned chicken to cover it.

Poach chicken in simmering water (uncovered) until chicken is no longer pink.

This will take about 8 minutes.

Allow chicken to cool in poaching liquid.

Cooling it in the liquid makes it more tender) Later, remove chicken from poaching liquid and chop it into small or bite-size pieces.

Save the poaching liquid to add to the water you're going to cook the pasta in.

In large non-stick pan, cook the onion and garlic in heated olive oil until softened.

Add hot pepper flakes and tomatoes and juice.

Cook about 30 minutes over medium heat until sauce thickens.

Cook penne in poaching liquid with additional water as needed.

Combine chicken with the sauce mixture in serving bowl.

Add parsley and cheese.

Sprinkle with parmesan and serve immediately.

(Found on

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