Penne Rigate With Chicken
|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)|
|Salt||1 1⁄2 Teaspoon|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Basil leaves||4 , minced|
|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.