Thanks again to all and a favorite REC of mine for you...
This is from Gaetanno's Italian Restaurant in Stoneham, MA:
Gaetanno's Penne with Chicken
1/2 box of cooked penne pasta
3 boneless chicken breasts, pounded and cut to desired size serving pieces
S&P
flour, as needed for dredging
1 TB olive oil
1 TB butter
2 TB olive oil or as needed
4 garlic cloves, crushed
1 lg shallot, sliced
1/2 dozen white mushrooms, sliced
6 plum tomatoes, cubed
1/2 c white wine
4 fresh basil leaves, coursely chopped
1 c pre-made pasta sauce
2 TB butter
1 lg handful fresh spinach, chopped (or you can
use 1 bx frozen, but thaw & drain it)
grated romano to taste
Preheat oven to 250
S&P chicken breasts, dredge in flour. Heat oil and butter in large fry pan and lightly brown chicken breasts on both sides. Remove and place in oven to keep warm. Meanwhile, in same pan add more oil if needed then add garlic, shallots, mushrooms and saute til mushrooms are tender. Add tomatoes, and saute til soft. Add wine & let simmer til sauce is reduced by about a 1/4. Add the pasta sauce and return to a simmer. Add spinach and basil and 2 TB butter, simmer covered for 5 minutes. Toss in the pasta for another 5 minutes.
At this point, I like to add the chicken directly into the sauce, but the recipe calls for the sauce to be served on top of the chicken breasts sprinkled with romano.
Serves 4-6. I've also made this with boneless thighs.
