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Penne Rigate with Chicken

Fettuccine.Inn's picture
  Ripe tomatoes 6 Medium, peeled, seeded, and chopped
  White onions 2 Medium, chopped
  Chicken broth 1⁄2 Cup (8 tbs)
  Olive oil 1 Tablespoon
  Bacon slices 6 , julienned (Cut Julienne Style)
  Whole chicken breast 1 , skin and bones removed, julienned (Cut Julienne Style)
  Flour 2 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Dry white wine 3⁄4 Cup (12 tbs)
  Garlic 2 Clove (10 gm), minced
  Basil leaves 4 , minced
  Butter 4 Tablespoon
  Penne rigate 1 Pound, cooked al dente, drained (Grooved, Hollow Tubes Pasta)
  Grated gruyere cheese 1 Cup (16 tbs)

In a saucepan, place the tomatoes, the onions, and the chicken broth; cook 10 minutes.
In another saucepan, heat the oil and brown the bacon and chicken.
Sprinkle flour, salt, and pepper over the bacon and chicken; pour in the wine, and simmer until half of it has evaporated.
Stir in the tomato mixture; bring to a boil, then simmer, uncovered for 20 minutes.
Stir the garlic-basil-butter paste into the tomato mixture; cook 5 minutes.
Taste for seasoning.
Mix the cooked pasta with half of the sauce; serve the remaining sauce and cheese on top of the individual servings.

Recipe Summary

Difficulty Level: 
Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3785 Calories from Fat 1432

% Daily Value*

Total Fat 160 g246.2%

Saturated Fat 83.6 g417.8%

Trans Fat 0 g

Cholesterol 239.1 mg79.7%

Sodium 3722.5 mg155.1%

Total Carbohydrates 406 g135.4%

Dietary Fiber 46.7 g186.7%

Sugars 49.6 g

Protein 173 g346.2%

Vitamin A 358% Vitamin C 226.5%

Calcium 37.8% Iron 78.3%

*Based on a 2000 Calorie diet

Penne Rigate With Chicken Recipe