"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

Chicken Penne Pasta in white sauce Recipe

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This recipe for Chicken Penne Pasta in white sauce, by , is from MUM'S KITCHEN SECRETS, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nazneen Rajan

Category:
Category:

Ingredients:  
Ingredients:  
Chicken Marinade
2 chicken boneless breasts
1 tsp. salt
1 tsp. black pepper
1 tsp. chopped garlic
tsp. Italian herbs
tsp. red chili pepper flakes

Pasta
2 cups of penne pasta
6 cups of water
1 tsp. salt for boiling pasta
2 tbsp. olive oil

Sauce
1 tbsp. of chopped garlic
tsp. oregano
tsp. mixed Italian herbs
tsp. red chili flakes
tsp. of dried parsley
tsp. black pepper
tsp. basil flakes
green chopped bell pepper
red chopped bell pepper
yellow chopped bell pepper
1 chopped onion
2 tbsp. butter
1 tbsp. all purpose flour
2 cups of milk
2 tbsp. of cream
- 1 cup mozzarella cheese
2 tbsp. parmesan cheese
bunch of fresh Italian parsley

Directions:
Directions:
1. Marinate the chicken for at least 1 hour.
1. Bring water to a boil in a saucepan on medium high heat.
2. Add salt and olive oil and the penne pasta.
3. After 8minutes check to see if it is cooked. It should be 80% cooked.Do not over cook the pasta.
4. Drain the water, keep under running cold water and keep the pasta on the side
5. In a fry pan, add 2 tbsp. olive oil and add the marinated chicken. Cook on high heat until the chicken starts to brown on the outside and the inside should be white. Take off the heat and keep aside.
5. In a dutch oven or a saucepan, add olive oil and add chopped garlic and onions. Fry for until the onions are translucent..
6. Add all the vegetables and cook for about 2 - 3 minutes minutes. Remove from heat and keep aside.
7. In the same saucepan, melt butter on low heat and add flour. Stir the flour until it starts turning golden brown.
8. Add the milk slowly and keep stirring to remove any lumps from forming. Do not add all the milk at once.
9. Add all the spices and mix well.
9. Add the chicken and vegetables and cook for about 5 minutes on low heat. If the sauce is dry add a little milk.
10. Add mozzarella cheese and parmesan cheese, cook for a minute and turn the heat off.
11. When serving, sprinkle a little parmesan cheese and garnish with parsley..

Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
1 hour

 

 

 

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