| White Wine Chicken Penne |
| I just discovered a similar recipe from a cookbook I have but I have done some pretty strange tweeks to it and now it is completely different and very very yummy. Enjoy. |
| Ingredients: 2 chicken breasts, deboned (or boneless) 4 tbsp olive oil 2 tbsp of basil 1 tbsp of parsley 1/4 tsp of savory 4 cloves garlic, minced 1.5 cups white wine or dry sherry 3 anchovy filets 4 fresh tomatoes chopped or 6-8 canned tomatoes chopped 3 cups penne noodles (that is an uncooked measure) salt and pepper to taste parmesian cheese Method: Boil penne with olive oil until they are al dente. Cut the chicken breasts into slices 1/4 inch wide and 3/4 inch long (or so). Saute them in the oil until turning golden brown on each side. Sprinkle with a bit of basil (not the measure from above just a light sprinkle) and salt and pepper. Remove the chicken and set it aside. Reserve the pan with drippings. To the pan add white wine or sherry and cook for a couple minutes over a medium heat. Add your basil, parsley and savory, add your garlic and tomatoes. Saute for 3 minutes then cook for 15 minutes over a medium low heat stirring occasionally (this causes a reduction in the sauce). Add your chicken to the sauce and continue to simmer on low heat for 4 minutes or so. Mix in the penne to the sauce making sure you don't put too much noodle to the sauce. The sauce should coat all the noodles. Serve on a platter and sprinkle with parmesian. Note: If you want add black olives for a treat when you mix in the pasta. |
| Difficulty Level: 2.5 out of 5 |
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