Angel’s “Hell Yeah” Penne Pasta

Please ignore my whole menu plan post for this week, because it’s just not happening. But two recipe posts in one day is pretty good.

Here is a couple of variations of the standard penne pasta recipe i am combining the two to create Angel’s “Hell Yeah” Penne Pasta.

When we went on the cruise in October 2011 Angel’s Favourite meal was the Chicken Penne Pasta. She loved it, so much that she would often have it twice a day.

The recipe for it is in the book HOLIDAYS – Holiday at home with your favourite P&O Cruises’ recipes which we brought on the cruise. http://www.pocruises.com.au/aboutus/news/pages/po-cruises’-new-cookbook-provides-a-taste-of-holidays-at-sea.aspx

The version in the book has broccoli in it.

Chicken and Broccoli Penne

Serves 4.

  • 400g penne rigate
  • 200g small broccoli florets
  • 2 tbsp olive oil, plus extra to toss
  • 2 chicken breast fillets, cut into thin strips
  • 12 sage leaves
  • 30g butter
  • 2 garlic cloves, finely chopped
  • 125ml dry white wine
  • 300ml thickend cream
  • 90g gorgonzola dolce
  • finely grated parmesan, to serve

Cook the pasta in boiling, salted water according to the packet instructions.

Cook the broccoli florets in boiling, salted water for 2 minutes, drain and refresh with iced water.

Toss the pasta in a little olive oil and set aside.

Season the chicken.

Heat the olive oil in a frypan over medium-high heat.

Fry the sage leaves quickly until crisp then drain on paper towels.

Drain off half the oil, add the Butter then reduce heat to medium.

Add the chicken and cook for two minutes each side until almost cooked through.

Add the Garlic, white wine and cream and bring to a simmer.

Cook for five minutes until slightly reduced and thickened.

Crumble the Gorgonzola into sauce and allowed to melt.

Season and add the pasta and broccoli, and heat through gently.

Toss to combine then divide between serving bowls.

Sprinkle with Parmesan and garnish with the fried sage leaves.

Creamy Pesto Chicken Penne

This recipe is from Family Circles Mini Cookbooks – Meal in a bowl. it is very similar to the one above.

Prep time 15 minutes | Cooking time 30 minutes | Serves 4.

  • 1 tablespoon oil
  • 40g butter
  • 400g chicken breast fillets
  • 170g thin asparagus, cut into 4cm lengths
  • 3 spring onions, chopped
  • 4 cloves garlic, crushed
  • 1/2 (125ml) cream
  • 300g sour cream
  • 3/4 cup (185ml) chicken stock
  • 1 cup (100g) parmesan
  • 1/2 cup (30g) finely chopped fresh basil
  • 2 tablespoons toasted pine nuts
  • 400g penne
  • fresh basil leaves, to garnish

Heat the oil and half the butter in a large fry pan over high heat.

Add the chicken and cook the five minutes on each side, or until just cooked.

Remove, cover and cool, then cut into 1 cm slices.

Add the asparagus and spring onion to the pan and cook for two minutes or until the asparagus is just tender.

Remove.

Wipe out the pan with paper towel.

Reduce the heat to medium.

add the remaining butter and the garlic, and cook for two minutes, or until pale gold.

Add the cream and stock, and simmer for 10 minutes, or until reduced slightly.

Add the Parmesan and Basil and stir for two minutes, or until the cheese has melted.

Return the chicken and asparagus to the pan add the pinenuts and cook for two minutes to heat through.

Season.

Meanwhile, cook the pasta in a large saucepan of lightly salted boiling water until al dente.

Drain well.

Combine the sauce and add the pasta and garnish with basil leaves.

Angel’s “Hell Yeah” Penne Pasta

  • 400g penne rigate
  • 200g small broccoli florets
  • 170g thin asparagus, cut into 4cm lengths
  • 2 chicken breast fillets, cut into thin strips
  • 3 spring onions, chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp olive oil, plus extra to toss
  • 30g butter
  • 125ml dry white wine
  • 200ml thickened cream
  • 300g sour cream
  • Mango cream cheese
  • Chilli sauce
  • 3/4 cup (185ml) chicken stock ?
  • 1/2 cup (30g) finely chopped fresh basil & fresh basil leaves, to garnish
  • 2 tablespoons toasted sesame seeds

Boil the pasta with a little olive oil and sprinkle of salt until Al Dente.

Boil the broccoli & asparagus.

Fry the chicken and then cut into thin strips.

Fry the chopped Garlic cloves and spring onions in a little butter and set aside.

Toast the sesame seeds.

In a bowl combine the white wine, cream and sour cream, mango cream cheese & chilli sauce.

Stir through the pasta mix.

Add in the chopped basil.

Combine all ingredients into a saucepan and heat through.

Serve with a sprinkling of cheese, basil leaves and sesame seeds.

Sear Chef Slow Cooked Version:

Using the above ingredients for Angels “Hell Yeah” Version.

Alternatively cook the chicken in the slow cooker on 150 until mostly cooked, add in the chopped garlic and the cream mixture, add in some dried herbs.

Stir.

In one saucepan cook the pasta, in the other the asparagus.

When the pasta and asparagus are both cooked drain and add to the slow cooker.

Stir and let cook until all heated.

Serve with a sprinkling of grated cheese, sesame seeds and basil leaves over the top.

  • I hope that when i get a Thermomix that i can try out this recipe in that.

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