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Penne Rigate With Chicken

Fettuccine.Inn's picture
Ingredients
  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)
Directions

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: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Dish: 
Noodle
Ingredient: 
Pasta

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