Ingredients Jump to Instructions ↓

  1. 3/4 lb Boneless chicken breasts

  2. 1 tb Fresh parsley; chopped

  3. 3 oz Part-skim mozzarella; diced

  4. 10 oz Penne; or other tube pasta

  5. 1/2 ts Hot pepper flakes; crushed

  6. 1 Can Pitted ripe olives;drain

  7. 12 Fresh basil leaves; chopped

  8. 28 oz Ital. tomatoes; with juice

  9. 3 Garlic cloves; crushed

  10. 1/2 c Green onion; chopped

  11. 1 1/2 ts Olive oil

  12. 1/2 c Fresh Parmesan; grated

Instructions Jump to Ingredients ↑

  1. Earlier in the day, add enough water to the skinned chicken to cover it.

  2. Poach chicken in simmering water (uncovered) until chicken is no longer pink.

  3. This will take about 8 minutes.

  4. Allow chicken to cool in poaching liquid.

  5. (I put it in the refrig.

  6. rather than leave it at room temp.

  7. Cooling it in the liquid makes it more tender) Later, remove chicken from poaching liquid and chop it into small or bite-size pieces.

  8. Save the poaching liquid to add to the water you're going to cook the pasta in.

  9. In large non-stick pan, cook the onion and garlic in heated olive oil until softened.

  10. Add hot pepper flakes and tomatoes and juice.

  11. Cook about 30 minutes over med.

  12. heat until sauce thickens.

  13. Cook penne in poaching liquid with additional water as needed.

  14. Combine chicken with the sauce mixture in serving bowl.

  15. Add parsley and cheese.

  16. Sprinkle with parmesan and serve immediately.

  17. *You can add any other combo.

  18. of vegs, you desire to this recipe.


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