Penne Rigate with Chicken Recipe
Ingredients
| 6 medium-sized ripe tomatoes, peeled, seeded, and chopped | ||
| 2 medium-sized white onions, chopped | ||
| Chicken broth | 1/2 Cup (16 tbs) | |
| Olive oil | 1 Tablespoon | |
| 6 slices of bacon, julienne style | ||
| 1 whole chicken breast, skin and bones removed, julienne style | ||
| Flour | 2 Tablespoon | |
| Salt | 1 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Dry white wine | 3/4 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), minced | |
| Basil leaves | 4 , minced | |
| Butter | 4 Tablespoon | |
| Al dente | 1 pound, cooked, drained | |
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.
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.
Chef
