Spicy Chicken with Penne & Cherry Tomatoes

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0% would make this recipe again

Submitted by:
Meredith Jackson, R.D., Credit Valley Hospital
Beverley Callaghan, R.D., Food & Nutrition Consultant/Cookbook Author (ON)

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Ingredients

5.3 oz penne rigate 2 cups
2 tsp olive oil 0.4 fl.oz
1 1/2 chicken breasts, boneless, skinless, cut into 3" x 1" strips 1 lb
1/2 dried chili peppers flakes 0.1 oz
2 cloves garlic, minced
24 mini-tomatoes (cherry, miniature or grape) 1 2/3 cup
3 green onions/scallions, cut into 1/2 inch pieces
1/4 cup fresh basil, or 1 teaspoon dried basil 0.6 oz
0.4 oz Parmesan cheese, grated

Method

  1. In large pot of boiling water, cook pasta according to package directions, without salt. Drain pasta, reserving ½ cup of cooking water. Set aside.
  2. In large nonstick skillet, heat 1 tablespoon of olive oil over medium high heat. Add chicken strips and cook for 2–3 minutes.
  3. Reduce heat to medium and add remaining 1 tablespoon of oil to pan. Stir in red pepper flakes, garlic, and tomatoes. Cook for 3–4 minutes until tomatoes begin to burst and chicken is cooked through. Add green onions and cooked penne to pan. Cook for 1 minute.
  4. Stir in basil and parmesan cheese. Add reserved pasta cooking water to reach desired consistency (You may not need all of it).

Observations

If using cooked chicken breast: Omit Step 2 and add cooked chicken during step 3 along with the green onions and cooked penne. Increase cooking time to 2 minutes.

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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