penne pasta, pantry style

(1 rating)
Recipe by
Daisy Bolton
Sarasota, FL

I made this pasta just out of things I had in my pantry and it was worth saving. It might also be great with some roasted peppers and mushrooms if you have them lying around.

(1 rating)
yield 6 -8
prep time 15 Min
cook time 15 Min

Ingredients For penne pasta, pantry style

  • 1 box
    penne pasta ( i used whole grain)
  • 1 Tbsp
    olive oil
  • 1 Tbsp
    salt (optional)
  • 3 Tbsp
    olive oil
  • 1 1/2 lg
    onion, sliced
  • 2-4 c
    chicken ( i used what was left of a rotisserrie... you can use frozen or canned if you want more convenient
  • 1 can
    4.5 oz. artichokes (quartered)
  • 1 jar
    8.5 oz sun dried tomatoes in oil
  • 1 can
    4 oz can of chopped black olives
  • 3-4 clove
    garlic, minced
  • 3 Tbsp
    dried basil or a few sprigs of fresh basil
  • 1 lg
    tomato, chopped small
  • 1 jar
    marinara sauce (i used bertoli's tomato & basil)
  • 2 oz
    parmesean cheese to shred over each serving

How To Make penne pasta, pantry style

  • 1
    Begin by boiling a pot of water for your pasta. Add pasta, sprinkle salt (optional) and 1 tbs oil when water boils.
  • 2
    Chop onions. Add olive oil to large pan and sauté onions till carmelized and translucent. Add chicken and heat thru. Add artichokes, olives and sun-dried tomatoes. Season with salt, pepper and basil. Cook for about 5 minutes so that all of the flavors mesh together. Add diced fresh tomato and garlic. Stir well and cook for 5 minutes longer. Add marinara sauce and cook till bubbly. Remove from heat.
  • serving on a smaller plate with shredded parmesan cheese
    3
    Add cooked penne pasta to marinara mixture and stir till combined. (you could just ladle the sauce on top if you prefer) Serve with sprinkled parmesan cheese.

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