Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Cheese/eggs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 lb Boneless chicken breasts
1 1/2 ts Olive oil
1/2 c Green onion -- chopped
3 Garlic cloves -- crushed
28 oz Ital. tomatoes -- with juice
12 Fresh basil leaves -- chopped
1 Can Pitted ripe olives -- drain
1/2 ts Hot pepper flakes -- crushed
10 oz Penne -- or other tube pasta
3 oz Part-skim mozzarella -- diced
1 tb Fresh parsley -- chopped
1/2 c Fresh Parmesan -- grated
Earlier in the day, add enough water to the skinned
chicken to cover it. Poach chicken in simmering water
(uncovered) until chicken is no longer pink. This will
take about 8 minutes. Allow chicken to cool in
poaching liquid. (I put it in the refrig. rather than
leave it at room temp. Cooling it in the liquid makes
it more tender) Later, remove chicken from poaching
liquid and chop it into small or bite-size pieces.
Save the poaching liquid to add to the water you're
going to cook the pasta in. In large non-stick pan,
cook the onion and garlic in heated olive oil until
softened. Add hot pepper flakes and tomatoes and
juice. Cook about 30 minutes over med. heat until
sauce thickens. Cook penne in poaching liquid with
additional water as needed. Combine chicken with the
sauce mixture in serving bowl. Add parsley and cheese.
Sprinkle with parmesan and serve immediately. Judy
Garnett/pjxg05a *You can add any other combo. of vegs,
you desire to this recipe.
