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Penne Rigate with Chicken Recipe
|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)|
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 mg
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
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.