Ingredients
3/4 lb boneless chicken breasts
1 1/2 tsp olive oil
1/2 cup green onion, chopped
3 garlic cloves, crushed
28 oz ital. tomatoes, with juice
12 fresh basil leaves, chopped
1 can pitted ripe olives, drain
1/2 tsp hot pepper flakes, crushed
10 oz penne, or other tube pasta
3 oz part-skim mozzarella, diced
1 tbsp fresh parsley, chopped
1/2 cup fresh parmesan, grated
Directions
Earlier in the day, add enough water to the skinned chicken to cover
it. Poach chicken in simmering water (uncovered) until chicken is no
longer pink. This will take about 8 minutes. Allow chicken to cool in
poaching liquid. (I put it in the refrig. rather than leave it at
room temp. Cooling it in the liquid makes it more tender) Later,
remove chicken from poaching liquid and chop it into small or
bite-size pieces. Save the poaching liquid to add to the water you're
going to cook the pasta in. In large non-stick pan, cook the onion
and garlic in heated olive oil until softened. Add hot pepper flakes
and tomatoes and juice. Cook about 30 minutes over med. heat until
sauce thickens. Cook penne in poaching liquid with additional water
as needed. Combine chicken with the sauce mixture in serving bowl.
Add parsley and cheese. Sprinkle with parmesan and serve immediately.
Judy Garnett/pjxg05a *You can add any other combo. of vegs, you
desire to this recipe.
Servings: 4 servings
Penne With Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
We are able to track the history of `recipes` far back into the far past, at least as far back into history as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, sadly, these early records were just basic pictorial recipes for preparing meals.
As our culinary historical trip moves on a few more years we find some interesting books which date from the 1300s : a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these books are not about the indian food that is familiar to us all today, but rather accounts of the types of meals on the menues of the rich and wealthy people of the time. In the fifteenth century, people returning from the crusades brought back a variety of spices and herbs from middle-east cuisine, including spices such as basil and rosemary. The introduction of these new culinary ideas caused an increase in recipe publications, most of which still exist in private cookery archives. Like it or not, the introduction of television gave us TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Penne With Chicken recipe.
