Penne with Chicken
Quite easy to put together, and the dish tasted delicious. Will definitely make it again!
Ingredients
| ¾ | pound |
chicken breasts
boneless |
|
| 1 ½ | teaspoons |
olive oil
|
|
| ½ | 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 |
* |
| ½ | teaspoon |
red pepper flakes
crushed |
* |
| 10 | ounces |
pasta
penne |
|
| 3 | ounces |
mozzarella cheese
part skim, diced |
|
| 1 | tablespoon |
parsley leaves
fresh, chopped |
|
| ½ | cup |
Parmesan cheese
grated |
Directions
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.
Nutrition Facts
Serving Size 364g (12.8 oz)
