This is a Rachel Ray recipe I found a few years ago and made last night. Normally I stay away from her recipes because as great as most of them look, they normally require TONS of ingredients or ingredients I’ve never heard of before. But I decided to give this one a try. I’m so glad I did because it is TASTY! It makes enough for an army though! The actual recipe says it serves 4, but it could easily serve 6-8 if not more. The original recipe also calls for arugula– I have no idea what arugula is or where you find it at the store so I just left it out completely. 🙂 Tasted just fine!
What you need:
- 1 lb whole wheat penne
- 3tbsp EVOO
- 1lb chicken breast, chopped
- 2 tsp poultry seasoning
- 2-3 garlic gloves (I just use 3/4 tsp minced garlic)
- 1 large red onion
- 2 pints grape tomatoes
- 2 cups basil, chopped (I just use 1/4-1/3 cup of dried basil)
- 1 cup shredded Parmigiano Reggiano cheese (I couldn’t find this cheese so I used Italian cheese)
Cook pasta al dente; before draining reserve about a mug-full of water for later.
Using a large skillet heat the EVOO. Season the chicken with poultry seasoning, salt & pepper; then add to the preheated skillet.
Cook chicken until golden brown then add the onions & garlic, cook about 5 minutes or until onions are softened.
Pour in the grape tomatoes and put a lid on the pan. The tomatoes are supposed to bust open on their own creating the sauce. However I’m pretty sure I’ve only ever had like 2 tomatoes bust on their own so after 6-10 minutes I take the lid off and with a wooden spoon bust open the tomatoes myself.
Add a little salt & pepper then throw in the cooked pasta and the mug-full of water you saved from earlier. Leave it on the burner while stirring everything together then remove from heat & add the basil and the cheese.
Serve with some bread and/or salad and enjoy!