Prep 15 mins
Cook 25 mins
I came up with this recipe when trying to figure out what to do with leftovers from last night's beer butt chicken. Everything in here is fresh - from the organic chicken to the bright herbs from my garden. One of the reasons it came out so well, I think, is that the herbs in the pasta are the same one's that were used when roasting the chicken, so it was already infused with the flavors. You could use a store bought rotisserie chicken to make life really easy. I didn't really measure anything, so this is a loose approximation...
- 3 large garlic cloves, rough chopped
- 1⁄2 small onion, finely minced
- 1⁄2 small red bell pepper, small dice
- 2 teaspoons olive oil
- 1 teaspoon butter
- 1⁄2 cup white wine
- 2 tablespoons fresh basil, minced
- 2 tablespoons fresh oregano, minced
- 2 teaspoons fresh rosemary, minced
- 1 large tomatoes, diced
- 1 1⁄4 cups chicken broth, preferably homemade
- 1⁄2 teaspoon pepper
- 2 cups cooked chicken, cubed
- 1⁄2 cup heavy cream
- 1⁄3 lb penne pasta, cooked
- 1 tablespoon fresh parsley, minced
- Place garlic, onion, bell pepper, olive oil and butter in a 3 qt saucepan, cook over medium heat until onion is translucent and pepper is soft, about five minutes, stirring frequently so it doesn't scorch.
- Add wine, stir, let simmer about three minutes to eliminate the alcohol.
- Add basil, oregano, rosemary and tomato, simmer for five minutes.
- Add broth and pepper, then salt to taste. Return to boil and then simmer for three minutes.
- Add chicken, return to boil and simmer for five minutes to allow flavors to meld.
- Add cream, stir well.
- Add cooked pasta and parsley, stir to combine. Adjust salt to taste and serve immediately in pasta bowls.
- The sauce will be thin, so serve this with spoons and a good loaf of crusty french bread to mop it up.