PENNE PASTA WITH CHICKEN WINE &ROSEMARY BUTTER SAUCE

Barbara Bovenzi Recipe

By Barbara Bovenzi MANGIABUONO

THIS IS AN AWESOME RECIPE FOR PASTA LOVER'S..IT'S ONE OF MY FAVORITES, NOT FOR PEOPLE COUNTING CALORIES!!!! I NEVER CUT CORNER'S. YOU CAN USE BOWTIE PASTA TOO..ENJOY .....P.S. MAKE SURE YOU DON'T OVER COOK YOUR PASTA. ALWAYS MAKE IT "AL DENTE" AND YOUR WATER SHOULD BE AS SALTY AS THE OCEAN!!!!


Recipe Rating:
 3 Ratings
Serves:
4-5 PEOPLE
Prep Time:
Cook Time:

Ingredients

1 pd. of penne pasta/or bowties
1 stick of butter
4 cloves of garlic, 1 pd of lean chichen breasts cut into 1/2 inch cubes 1 -1/2 cups of wine(white) 3 tabelspoons of rosemary fresh or dried salt and pepper to taste
5 tabelspoons of olive oil

Directions

1
SEASON CHICKEN CUBES, WITH SALT & PEPPER. SAUTE CHICKEN, GARLIC, AND ROSEMARY,IN THE OLIVE OIL TILL SLIGHTLY GOLDEN COLOR. ADD THE WINE . LET IT COOK DOWN, (ABOUT 10-15 MINS.)AFTER IT'S COOKED DOWN, LOWER THE HEAT AND ADD I STICK OF BUTTER OR HALF OF STICK ACCORDING TO YOUR TASTE. LET THE BUTTER MELT COMPLETELY, STIR WELL.POUR OVER THE COOKED PASTA AND SERVE. CAN BE SPRINKLED WITH FRESH PARSELY AND GRATED CHEESE IF DESIRED...(I DO) NOTE: ADDING A 1/2 CUP OF GRATED CHEESE ( PARM, LOCATELLI ECT.) TO THE SAUCE BEFORE SERVING IS OPTIONAL.IT JUST MAKE'S IT RICHER!!!