Wednesday, November 4, 2009

Sun Choked Chicken Penne

I've said before that my husband would eat pasta any night of the week, however it will never be my favourite. With guests coming around this evening I was looking for something other than the regular tomato based sauce that we normally have. This is super quick and makes use of that store time saver, the pre-cooked rotisserie chicken. We'll be having my Garlic bread and some salad. Enjoy!

Serves 4-6


  • 1 rotisserie-cooked chicken de-skinned and shredded
  • 2 green onions finely chopped
  • 3 garlic cloves finely chopped
  • 2 teaspoons of red pepper flakes
  • 1/4 cup chopped fresh oregano leaves
  • 1 jar (8oz) sun-dried tomatoes drained and chopped
  • 1 jar (12oz) marinated artichoke quarters, drained
  • Cracked black pepper
  • Salt to taste
  • 1 tablespoon extra virgin olive oil
  • 1 cup grated parmesan
  • 1/4 cup chopped fresh parsley
  • 2 cups of heavy cream
  • 1 cup of chicken stock
  • 1lb favourite dried pasta

1. Heat oven to 350F
2. Cook pasta in salted boiling water until al dente and drain
3. Whilst pasta is cooking gently fry the green onions and garlic until softened in the olive oil in a large frying pan.
4. Add the chilli flakes, orgegano, sundried tomatoes and artichokes and cook for a minute
5. Add the shredded chicken and cook until heated through
6. Add the chicken stock and heat through
7. Add the Cream and heat through
8. Add the chopped parsley and 1/2 cup of parmesan and cook until the cheese has melted.
9. Season with salt and pepper to taste
10. Combine with the penne and then put into an oven proof dish. Sprinkle the remaining parmesan on top
11. Cook in the oven for 20 mintutes.

Serve with some salad and garlic bread

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