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No. 0157 Italian Free recipe

Tomato Penne with Sliced Herb Chicken Breast

Garlicky tomato sauce clings to every ridge of the penne while a juicy herb-marinated chicken breast, sliced and fanned on top, turns a simple pasta into a complete meal. A snowfall of parmesan and a sprig of basil finish it. Ideal for lunch boxes and easy family dinners.

4.7 from 53 cooks

Penne in tomato sauce with sliced grilled chicken breast, grated parmesan and basil in tray
Photo: Amit Fulwaria on Pexels
Prep
15 min
Cook
25 min
Total
40 min
Serves
4
Level
Easy
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Method 6 steps

  1. Season the chicken with herbs, salt, pepper and 1 tbsp oil. Sear in a skillet over medium heat for 6 to 7 minutes per side until golden and 165 F inside. Rest 5 minutes.

  2. In a saucepan, warm the remaining oil and cook the garlic and pepper flakes for 1 minute until fragrant but not browned.

  3. Add the tomatoes and 1/2 tsp salt and simmer 15 minutes until slightly thickened.

  4. Boil the penne in well-salted water until al dente, reserve 1/2 cup cooking water, and drain.

  5. Toss the pasta into the sauce with a splash of the reserved water and half the parmesan until glossy.

  6. Spoon into a dish, lay the sliced chicken on top, and finish with the remaining parmesan and basil.

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