Summer in Winter Penne with Chicken
Prep Time
Serves
Cooking Mode
1 box Compliments Penne Rigate
boneless skinless chicken breasts, cut into bite-sized pieces
freshly ground pepper
2 tbsp Sensations Extra Virgin 100% Olive Oil
Roma type tomatoes, cored and chopped
2 firm-ripe avocados, peeled, pitted, and chopped
¼ cup finely chopped Compliments Organic Fresh Basil Leaves
1 box Compliments Penne Rigate
boneless skinless chicken breasts, cut into bite-sized pieces
freshly ground pepper
2 tbsp Sensations Extra Virgin 100% Olive Oil
Roma type tomatoes, cored and chopped
2 firm-ripe avocados, peeled, pitted, and chopped
¼ cup finely chopped Compliments Organic Fresh Basil Leaves
Directions
1Bring 4 quarts of salted water to a boil in a 6 to 8-quart pan over high heat.
2Add penne and cook until pasta is tender to bite, 10-12 minutes.
3Meanwhile, season chicken to taste with salt and pepper.
4Combine chicken and oil in a 12-inch nonstick frying pan.
5Stir often over high heat until chicken is lightly browned and no longer pink in center (cut to test), 5-6 minutes.
6With a slotted spoon, transfer chicken to a plate and keep warm.
7Add tomatoes and avocados to frying pan.
8Stir often over high heat until tomatoes just start to fall apart, 2-3 minutes.
9Remove from heat.
10When pasta is done, drain well then transfer to a serving bowl.
11Add chicken, tomato mixture, and basil. Toss well and season to taste with salt and pepper.
Tips
1
Smart Planning: When shopping for this recipe, buy a 3-lb. package of boneless skinless chicken breasts. Use half for this recipe and save half to use for the Mediterranean Chicken Skewers recipe.
Disclaimer
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Personal Note
Personal Note