Penne San Remo (Inspired by Buca Di Beppo)

Recipe by Chef Vince Ang
READY IN: 35mins




  • Cook Penne pasta according to packaging instructions (add salt.) Drain and set aside.
  • Use a meat tenderizer to pound the meat to an even thickness (about 1/2 to 3/4 inch.) Cut the chicken breast in half, length wise.
  • For breading the chicken breasts, combine flour, italian seasoning, salt, black pepper. Dredge chicken breasts on both sides with the flour mixture.
  • In a large skillet, over medium heat, heat olive oil and butter then sauté the chicken on both sides, 3-5 minutes per side or until it turns golden brown.
  • Remove the chicken from the pan and slice chicken into thin, bite-sized pieces about (3/8" thick.) Set aside. Remove as much of the cooked oil from the skillet and replace with fresh olive oil reserved for the sauce.
  • Add minced garlic, sun-dried tomatoes, and artichokes. Stir for about 2 minutes.
  • Sprinkle the pan with the flour reserved for thickening the sauce. Stir until all ingredients are covered with flour, about 30 seconds.
  • Add the white wine and bring it to a boil. Once boiling, lower the heat to low medium and simmer for 2-3 minutes.
  • When much of the wine has evaporated or the sauce starts to thicken,raise the heat to medium and add the cream and stir for 30-45 seconds until well incorporated.
  • Add the parmesan cheese and stir to incorporate all the ingredients (cheese melts into the sauce).
  • Add the green peas and stir for about three minutes.
  • Add the sliced chicken and the pasta to the pan and mix with the sauce. Make sure the pasta is thoroughly coated with the sauce. Enjoy.