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Wednesday, March 2, 2016

Chicken with Penne in Creamy Roasted Tomato Sauce

When I think of Tuscany or Florence, I think of this dish. The reason is because of the simplicity and delicate yet distinct flavor that always takes me back to the streets of Florence along the Arno or hills of Tuscany.

For this dish you will need: boneless, skinless chicken thighs, one can of roasted tomatoes (unless you do fresh), heavy cream, and penne.  Begin by sauteing your chicken thighs in 4 tbs of olive oil and 2 tbs of coconut oil along with garlic powder, red pepper flakes, black pepper, sea salt, and dried herbs: rosemary, mint and oregano.  On med- high heat, sear the chicken on both sides. Turn down the heat to med. and cover for 8 min. Uncover and add 1/2 cup of heavy cream and your roasted tomatoes. Cover and simmer for another 8-10 min. on low.

In the meantime, heat water to boil the penne. As soon as it rolls, add a pinch of salt and the penne. When the pasta is tender, drain and ladle onto a low lipped serving plate, pour out the chicken and sauce. Its that simple... and put a bit of Parmesan cheese.

~ Tutti a Tavola!

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