Tuesday, July 28, 2009

Chicken Penne


Chicken Penne

1/2 box of penne pasta
2 boneless, skinless chicken breasts
1 cup chicken stock, divided
1/2 cup water
1/4 cup white cooking wine
1 package of sliced baby portobello mushrooms
1 cup frozen peas
1 shallot, diced
1 small can of tomato paste
1 tbsp cornstarch
2 tsp dried basil
1/2 cup Parmesan cheese, plus some to sprinkle on top of finished dish

In skillet, bring 1/2 cup chicken stock, 1/2 cup of water, and 1/4 cooking wine to a boil. Add chicken breast and cook in liquid about 10 minutes, or until chicken is done. Remove chicken so it can cool slightly. In the same skillet, add shallot and mushrooms and let them cook down in the liquid, about 5 minutes. Meanwhile, boil water for pasta and cook until al dente. Add the peas to the skillet and let them cook in the liquid. Shred the chicken. In the skillet, add the tomato paste, cornstarch, basil, and remaining 1/2 cup of chicken stock and mix well. Add the chicken back in and incorporate all ingredients. Mix with pasta. Add 1/2 cup of cheese and mix, then sprinkle some additional cheese on top of the finished dish.



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