Chicken with Penne Rosa
From Cheryl in Mississippi (MUW Alum)
This is an all-in-one dish which needs only a Caesar salad and some warm Italian bread to complete a meal fit for family or sharing with friends. This is my son’s favorite come-home-from-college-for-home-cooked-meal dinner!
The quantity of any item can be adjusted according to the number being served. Depends on how much chicken you have!
8 oz Penne Pasta
2 c leftover chicken cut into strips or cubed
½ c white mushrooms, quartered
¼-1/2 c pitted black olives, cut in half
½ c artichoke hearts, quartered (best to use ones marinated in olive oil)
½ jar spaghetti sauce
½ c heavy cream
Make the Rosa Sauce: Stir spaghetti sauce and cream together and heat in saucepan until warm.
Boil penne pasta in lightly salted water (w/ a bit of olive oil to keep it from sticking) until almost done. Set pan aside off the heat. It will continue to cook gently by itself.
Warm chicken in olive oil in sauté pan. Add mushrooms and cover. When mushrooms are tender, add black olives. Re-cover and let sit while you finish the pasta.
Drain pasta. Return to pasta pot. Add artichoke hearts to pasta. Mix in the Rosa sauce and heat thoroughly. Add chicken/mushroom/olive mixture into pasta. Serve and top with grated parmesan cheese.