Ingredients Jump to Instructions ↓

  1. 1 tablespoon butter

  2. 1/4 cup extra virgin olive oil Salt and pepper to taste

  3. 6 skinless boneless chicken breast halves

  4. 1/2 large onion, chopped

  5. 2 large garlic cloves, chopped

  6. 1 5-ounce can tomato sauce

  7. 1 14 1/2-ounce can Italian-style stewed tomatoes

  8. 1/3 cup red wine

  9. 4 tablespoons basil pesto

  10. 1/2 cup seeded Kalamata olives, sliced

  11. 8 ounces penne pasta, freshly cooked

  12. 1 cup grated Partially Skimmed Vella Monterey Jack

  13. 1/3 cup grated Vella Asiago cheese

  14. 1/3 cup grated Vella Dry Jack cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375ºF. Butter a 13x9x2-inch baking dish. Heat olive oil in a heavy large skillet over high heat. Season chicken with salt and pepper and add the chicken to the skillet; sauté until the outside of the chicken is white, about 1 minute per side; transfer to plate. Add the onion and garlic to skillet and sauté until onion begins to soften, about 4 minutes. Add tomato sauce, stewed tomatoes with their juices, wine, pesto and Kalamata olives, and cook until sauce thickens, breaking up tomatoes with spoon, about 8 minutes. Line buttered baking dish with penne pasta. Arrange chicken over the pasta, and spoon the tomato sauce over it, covering chicken and pasta completely. Mix Vella cheeses in a small bowl, and sprinkle the cheeses over the sauce. Bake until the chicken is just cooked through and sauce bubbles, about 20 minutes.


Send feedback