"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sautéed Chicken with Penne Pasta Recipe

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This recipe for Sautéed Chicken with Penne Pasta, by , is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Henley
Added: Sunday, October 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. uncooked penne pasta
1 tbsp. olive oil
1 lb. skinless, boneless chicken breast, cut into (1/2-inch) pieces
1/4 cup minced shallots
1 (8-oz.) package presliced mushrooms
1 cup dry white wine
3 tbsp. chopped ripe olives
2 tbsp. chopped pitted green olives
1 (14.5 oz.) can diced tomatoes with balsamic vinegar, basil and olive oil (such as Hunts)
1 (14 oz.) can fat-free, less-sodium chicken broth
1/4 cup (1 oz.) grated fresh Parmigiano-Reggiano cheese
1/8 tsp. freshly ground black pepper

Directions:
Directions:
Cook pasta according to package directions, omitting salt and fat. Drain. Keep warm.

Heat oil in a large nonstick-skillet over medium-high heat. Add chicken, saute 2 minutes or until lightly browned. Remove chicken from pan; keep warm. Add shallots, mushrooms, and garlic to pan; cover and cook 4 minutes. Stir in wine, olives, tomatoes and broth, simmer, uncovered, for 10 minutes. Return chicken to pan; cook 5 minutes. Remove from heat; add pasta, cheese and pepper, tossing to combine.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
From Cooking Light

 

 

 

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