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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Penne Puttanesca Recipe

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This recipe for Penne Puttanesca is from The Dietz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tsp Minced Garlic
1 tbsp Olive Oil
1 8oz can Pomodoro Tomatoes (Plum Tomatoes)
2 Portabella Mushroom, cut into small chunks
2 tsp Capers
4 Chicken breasts, cut into bite-size pieces
Salt & Pepper
˝ tbsp Balsamic Vinegar
1 lb Cooked, Penne pasta
Directions:
Directions:
Sauté minced garlic in olive oil in a medium-large stock pot. Add plum tomatoes and cook slowly, mashing with back of spoon while cooking. Add capers, mushrooms, chicken and salt and pepper to taste and cook at low heat until chicken is done. Add cooked pasta and toss to coat well. While tossing, add Balsamic vinegar to taste. Serve in large pasta bowls, sprinkled with Asiago or Parmesan cheese.

 

 

 

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