Saturday, May 30, 2009

Penne Pasta with Chicken & Fire Roasted Tomatoes

This picture was found somewhere on the web
 I wasn't exactly sure how this pasta would come out. My pasta /casserole dishes usually come out goopy, gloppy or just plain dry...but this was, unexpectedly moist, full of flavor. This recipe was made using leftover grilled chicken the night before. Even my son approved. It does need some tweeking still, as I am not sure if the cream cheese has to be added, ( it does give it a rather strange creamy look) -perhaps the flavors will come thru using just the wine and spices, so if any of you try it, please send me your results won't you? I suppose you could skip the chicken and simply use more olives instead...

* 1/2 lb. box of Penne Pasta
* 1 large cooked chicken breast sliced and chopped
* 2-3 tablespoons of olive oil
* 1 16 oz. can fire roasted tomatoes
* 1 small can black olives sliced
* 2-3 cloves of diced garlic
* 1 Tblspoon of garlic & herb flavored cream cheese (optional )
* 1/2 to 1 cup of dry red wine
* Dash of Italian spice blend
* Dash of granulated Garlic
*Dash of Cayene pepper -( optional )
* 1 - 8 0z. package of grated blend of Parmesan and Romano
Directions: Simply cook pasta for about 11-12 minutes until aldente, slightly chewy. While Pasta is cooking , in a large heated pan, I used my cast Iron skillet, add oil, sautee olives, garlic, chicken, tomatoes, wine, cream cheese -( Saute for a few minutes between each addition.) let simmer. Add your spices to taste. When pasta is cooked, drain and add to sauce. Cover with the grated cheeses and let melt . UMMMM. Serves 4