| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Poultry, Cheese/eggs |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Boneless chicken breasts |
| 1 1/2 |
ts |
Olive oil |
| 1/2 |
c |
Green onion; chopped |
| 3 |
|
Garlic cloves; crushed |
| 28 |
oz |
Ital. tomatoes; with juice |
| 12 |
|
Fresh basil leaves; chopped |
| 1 |
|
Can Pitted ripe olives;drain |
| 1/2 |
ts |
Hot pepper flakes; crushed |
| 10 |
oz |
Penne; or other tube pasta |
| 3 |
oz |
Part-skim mozzarella; diced |
| 1 |
tb |
Fresh parsley; chopped |
| 1/2 |
c |
Fresh Parmesan; grated |
INSTRUCTIONS
Earlier in the day, add enough water to the skinned chicken to cover it.
Poach chicken in simmering water (uncovered) until chicken is no longer
pink. This will take about 8 minutes. Allow chicken to cool in poaching
liquid. (I put it in the refrig. rather than leave it at room temp. Cooling
it in the liquid makes it more tender) Later, remove chicken from poaching
liquid and chop it into small or bite-size pieces. Save the poaching liquid
to add to the water you're going to cook the pasta in. In large non-stick
pan, cook the onion and garlic in heated olive oil until softened. Add hot
pepper flakes and tomatoes and juice. Cook about 30 minutes over med. heat
until sauce thickens. Cook penne in poaching liquid with additional water
as needed. Combine chicken with the sauce mixture in serving bowl. Add
parsley and cheese. Sprinkle with parmesan and serve immediately. Judy
Garnett/pjxg05a *You can add any other combo. of vegs, you desire to this
recipe.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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