Penne with Chicken1
By Just A Pinch KitchenCrew
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- 1/3 lb
- chicken breasts, boneless
- 1.5 tsp
- olive oil
- 1/2 c
- green onions, chopped
- garlic cloves, crushed
- 28 oz
- tomatoes, canned italian style with juice
- basil leaves chopped
- 1 can(s)
- olives, drained
- 1/2 tsp
- red pepper flakes
- 10 oz
- penne pasta
- 3 oz
- mozzarella, diced
- 1 Tbsp
- parsley, chopped
- 1/2 c
- parmesan cheese, grated
1Earlier in the day, add enough water to the skinned chicken to cover it.
2Poach chicken in simmering water (uncovered) until chicken is no longer pink.
3This will take about 8 minutes.
4Allow chicken to cool in poaching liquid.
5(I put it in the refrigerator rather than leave it at room temperature).
6Cooling it in the liquid makes it more tender.
7Later, remove chicken from poaching liquid and chop it into small or bite-size pieces.
8Save the poaching liquid to add to the water you're going to cook the pasta in.
9In large non-stick pan, cook the onion and garlic in heated olive oil until softened.
10Add hot pepper flakes and tomatoes and juice.
11Cook about 30 minutes over medium heat until sauce thickens.
12Cook penne in poaching liquid with additional water as needed.
13Combine chicken with the sauce mixture in serving bowl.
14Add parsley and cheese.
15Sprinkle with parmesan and serve immediately.