Penne with Chicken In Creamy Tomato Sauce

Name: Penne with Chicken In Creamy Tomato Sauce
Prep time: PT1HM
Cook time: 35 min
Total time: 1 h 35 min
Yield: 6 servings
Cuisine: Italy
Ingredients: 1 cup balsamic vinegar (dark); 3 tsp salt (kosher); 1 tsp black pepper (fine); 1 teaspoon garlic (powder); 2 breast (chicken); 2 Tbsp olive oil (extra virgin); 1 lb penne rigate pasta; 1 Tbsp butter (salted); 1 cup flour (all-purpose); 1 Tbsp tomato (paste); 1 1/2 cup milk (cow); 1 cup pecorino romano cheese; 1/4 cup tomato (semi-dry) minced; 1/4 lb mozzarella cheese shredded; 1/4 cup basil (fresh)

4 reviews

Recipe courtesy ofChef Ramin Ganeshram

WHAT IS A CREAMY TOMATO SAUCE?

It is a beautiful marriage of tart and luscious flavors. Tomatoes are somewhat acidic. Combine that with our 3 year barrel aged blend of Balsamic vinegar from Modena, Italy and you’ve got a lot of tartness going on. The addition of some dairy fat gives your sauce a beautiful foundation upon which to build your flavors upon. Some recipes will load up with heavy cream. This dish tries not to overwhelm the other ingredients being used.

SUGGESTIONS WHEN MAKING A CREAMY TOMATO SAUCE

One Pot Pasta Dish

Penne Rigate is the pasta of choice for this dish because of it’s thin ridges which are ideal for holding a lot of sauce. In this one pot dish penne rigate is combined with a tomato-based cheese sauce, chicken, and semi dry tomatoes for some extra bright flavor. This is an excellent dish to assemble and refrigerate, ready to bake later. While our recipe calls for marinated chicken breasts, roasted to order, it would equally as good–and twice as easy–to use left over roast chicken as well.

Two Cheeses, One Great Flavor

We use both Pecorino Romano and fresh mozzarella for this dish, but burrata would be excellent as well. You can experiment with your favorite Italian cheese (choose ones that melt well!) too. If you want something with a bit of tang, sheep or goat’s milk cheeses will do the trick. Or just stick with the classic cow’s milk that everyone knows.

WHAT PAIRS WELL WITH A CREAMY TOMATO SAUCE?

Well you’ve got the fat, the acid, and the sugar in the tomatoes to boot. And chicken gives you your dash of Umami, which you can also get from pork, or beef. Drink wise you’re pairing more to the spices then anything else. Depending on how much garlic and black pepper you use, this dish can be anywhere from mild to fiery! Tired of penne, try a different cut like farfalle instead. (written by Chef Stef)

Yield:	servings



Difficulty:	Medium Recipes
Serving Size	1/6 of recipe
Calories	510 cal
Fat Content	8g

Ingredients

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Directions

1 Place the chicken in a deep dish or bowl. Whisk together the vinegar, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper and the garlic powder. Pour this mixture over the chicken, cover with plastic and refrigerate for 1 hour.	Lesson 90 – How to Skin a Chicken Breast
2Preheat oven to 350 and lightly grease a baking dish with the olive oil. Remove chicken from the marinade and shake off any excess. Place in baking dish and bake, uncovered for 25 minutes. Remove from heat and set aside.
3While the chicken is roasting, make the pasta: Brink 6 cups of water to a boil in a large saucepan and add 1 teaspoon of the salt. Cook penne according to time on package. Drain and set aside.
4In the same pot in which you cooked the penne, heat the butter over medium heat until it melts. Add the flour and whisk well. Cook, whisking for 1 to 2 minutes and add the tomato paste and whisk well.
5Cook this mixture for 1 minute more, before adding the milk gradually, whisking all the while. Lower heat to medium-low and continue to cook, while whisking until the mixture begins to thicken slightly, about 1 to 2 minutes. Stir in the Pecorino Romano cheese and whisk well, cook for 1 minute more and add the drained penne.
6Stir in the semi-dry tomatoes and mix well. Slice the chicken into 1/2 inch thick slices and add to the penne mixture. Mix well and pour the whole mixture into a 9 x 11 baking dish. Sprinkle the top with mozzarella cheese and bake for 15 minutes or until the cheese is melted.
7Chiffonade the basil and garnish.	Lesson 74 – How to Chiffonade Spinach

WHAT IS A CREAMY TOMATO SAUCE?

SUGGESTIONS WHEN MAKING A CREAMY TOMATO SAUCE

One Pot Pasta Dish

Two Cheeses, One Great Flavor

WHAT PAIRS WELL WITH A CREAMY TOMATO SAUCE?

servings

Ingredients

Directions

1 ) Place the chicken in a deep dish or bowl. Whisk together the vinegar, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper and the garlic powder. Pour this mixture over the chicken, cover with plastic and refrigerate for 1 hour.

2 ) Preheat oven to 350 and lightly grease a baking dish with the olive oil. Remove chicken from the marinade and shake off any excess. Place in baking dish and bake, uncovered for 25 minutes. Remove from heat and set aside.

3 ) While the chicken is roasting, make the pasta: Brink 6 cups of water to a boil in a large saucepan and add 1 teaspoon of the salt. Cook penne according to time on package. Drain and set aside.

4 ) In the same pot in which you cooked the penne, heat the butter over medium heat until it melts. Add the flour and whisk well. Cook, whisking for 1 to 2 minutes and add the tomato paste and whisk well.

5 ) Cook this mixture for 1 minute more, before adding the milk gradually, whisking all the while. Lower heat to medium-low and continue to cook, while whisking until the mixture begins to thicken slightly, about 1 to 2 minutes. Stir in the Pecorino Romano cheese and whisk well, cook for 1 minute more and add the drained penne.

6 ) Stir in the semi-dry tomatoes and mix well. Slice the chicken into 1/2 inch thick slices and add to the penne mixture. Mix well and pour the whole mixture into a 9 x 11 baking dish. Sprinkle the top with mozzarella cheese and bake for 15 minutes or until the cheese is melted.

7 ) Chiffonade the basil and garnish.

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