Friday, March 18, 2011

Penne Rosa Knock Off

This is VERY similar to Noodle's & Company's Penne Rosa - my favorite dish there!
Courtesy of Cam's iphone - could I ask for a better photographer?

Penne Rosa
Cook/Prep time: approx 40 min
Skill level: easy peasy

1 tablespoon olive or vegetable oil
1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
1 heaping tablespoon crushed garlic 
2 teaspoons dried basil leaves
2 teaspoons dried oregano leaves
2 cans (14 1/2 ounces each) diced tomatoes
2 cups whipping (heavy) cream
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground red pepper (cayenne)
2 1/2 cups rigatoni pasta (8 ounces)
1/2 green pepper
1/2 red pepper
1 zucchini
1 head broccoli

Feta or Shredded Parmesan cheese, if desired

- Heat oil in skillet over medium-high heat. Cook chicken, garlic, basil and oregano in oil about 5 minutes, stirring frequently, until chicken is no longer pink in center.
- Start cooking pasta as directed on package
- Stir in tomatoes, whipping cream, salt, pepper and red pepper. Heat to boiling; reduce heat to low. Simmer uncovered about 10 minutes or until slightly thickened.
- With about 2 minutes left on the pasta, add broccoli. Drain pasta. Stir rigatoni and vegetables into chicken mixture; cook until hot.
- Serve and top with cheese.

Serves 8

  • Continue the idea of N&C's dish and top with Parmesan crusted chicken instead of cooking it in.
  • This can be very easily made vegetarian.
  • The spice can be adjusted per your taste - I would do it spicier as Cam would do it less
  • Add spinach near the end to wilt in
  • I would also love garlic bread with this next time - when does bread not make a meal better?
I always love trying a new recipe and liking it, but also coming up with ways to make it better next time.

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