"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken & Penne Recipe

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This recipe for Chicken & Penne, by , is from Donges Bay's Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Benson Family
Added: Wednesday, February 1, 2006


1/4 c. olive oil
6 boneless, skinless chicken breast halves
1/2 large onion,chopped
2 garlic cloves,chopped
1 T. oregano
1 15 oz. can tomato sauce
1 14 1/2 oz. can Italian-style stewed tomatoes
1/3 c. dry white wine
2 bay leaves

8 oz. penne, freshly cooked
1 c. grated mozzarella cheese
1/3 c. grated Romano cheese
1/3 c. grated Parmesan cheese

Preheat oven to 375F. Butter 13 x 9 x 2-inch glass baking dish. Heat oil in heavy large skillet over high heat. Season chicken with salt & pepper. Add chicken to skillet; saute until outside is white; transfer to plate. Add onion, garlic and oregano to skillet and saute until onion begins to soften, about 4 minutes. Add tomato sauce, stewed tomatoes with their juices, wine and bay leaves and cook until sauce thickens, breaking up tomatoes with spoon, about 8 minutes; discard bay leaves.

Line prepared dish with penne. Arrange chicken over. Spoon sauce over, covering chicken and pasta completely. Mix cheeses in a bowl. Sprinkle cheeses over sauce. Bake until chicken is cooked through and sauce bubbles, about 25 minutes. Serve hot.

Makes 6 servings




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