Penne with Chicken Marengo

Penne with Chicken Marengo
Penne with Chicken Marengo

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 8

    ounces penne

  • 1/2

    cup dry-packed sun-dried tomatoes

  • 1/2

    pound boneless, skinless chicken breasts, cut into 1/2" cubes

  • 1

    tablespoon all-purpose flour

  • 1/2

    teaspoon dried thyme

  • 1/4

    teaspoon ground black pepper

  • 1

    tablespoon olive oil

  • 3

    cups sliced mushrooms

  • 1/2

    cup chicken broth add to shopping list

  • 1

    can (15 ounces) crushed tomatoes in puree

  • 1/2

    cup orange juice

  • 1

    teaspoon grated orange zest

  • 1

    teaspoon brown sugar

  • 1/8

    teaspoon salt

Directions

1. Bring a large pot of water to a boil. Cook the pasta according to package directions until al dente. Drain in a colander and transfer to a warmed serving bowl. 2. Meanwhile, in a small bowl, cover the sun-dried tomatoes with boiling water and soak for 5 minutes. When softened, drain and chop coarsely. Set aside. 3. Toss the chicken with the flour, thyme, and pepper. In a large, heavy skillet, heat the oil over high heat until hot but not smoking. Add the chicken and cook, stirring occasionally, for 2 to 3 minutes, or until golden brown. Add the mushrooms and 2 tablespoons of the broth. Cook, stirring occasionally, for 2 to 3 minutes, or until the mushrooms are barely softened and have begun to release their juices. 4. Add the crushed tomatoes (with puree), orange juice, orange zest, sugar, salt, the sun-dried tomatoes, and the remaining broth. Bring to a boil, scraping the bottom of the pan with a wooden spoon to release the browned bits. Reduce the heat to medium-low and simmer for 8 minutes, or until the sauce is thickened and the flavors are blended. 5. Pour the mixture over the pasta and toss to coat well. Prep: 10 min Cook: 20 min

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