Pollo E Penne Di Genoa (Genovese Chicken and Penne Pasta) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Delicious chicken pasta recipe for those who like pesto and tomato sauce, but can't choose! Ingredients:
8 ounces penne rigate |
1/4 cup flour |
1 teaspoon dried basil or 1 teaspoon oregano leaves |
4 boneless skinless chicken breast halves (about 1 lb) |
2 tablespoons olive oil |
1 (26 ounce) jar classico di genoa pasta sauce (spicy tomato & pesto) |
Directions:
1. Cook penne rigate as package directs; drain.
2. Combine flour and basil in paper or plastic bag. Add chicken; shake to coat evenly.
3. In large skillet, over medium-high heat, brown chicken in oil. Remove chicken from skillet; drain.
4. In same skillet add pasta sauce. Bring to a boil. Return chicken to skillet. Reduce heat.
5. Cover; simmer 15 minutes or until chicken is fully cooked. Serve with hot penne.
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