Penne pomodora

1 servings

Ingredients

Quantity Ingredient
1 pounds Penne pasta
2 quarts Salted water
2 tablespoons Salt
2 tablespoons Olive oil
3 tablespoons Cold butter
2 tablespoons Olive oil
12 ounces Cooked sliced chicken breast
½ cup Diced roma tomatoes
1 cup Sliced white mushrooms
1 cup Quartered artichoke hearts
1 teaspoon Crushed fresh garlic
2 tablespoons Julienne fresh basil
½ cup Dry white wine
Salt and pepper to taste

Directions

In large pot bring water to rolling boil. Add salt and 2 tablespoons olive oil. Add Penne pasta, cook until aldente (slightly firm to teeth).

While pasta is cooking:

In large sauce pan heat 2 tablespoons olive oil until simmering. Add 1 tablespoon cold butter. Add chicken, tomatoes, mushrooms, artichoke hearts, and garlic. Saute until mushrooms are soft. Deglaze with white wine. Add basil, add remaining butter. Season to taste with salt and pepper. Hold on low heat until pasta is cooked. Drain pasta in colander. DO NOT RINSE. Toss pasta with sauteed ingredients. Serve immediately.

Serves 4.

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