Daniel J's Penne

By Cathie davidson

Ingredients

• 6 Boneless chicken breasts halves, cubed
• 1 pound Penne
• 2 tablespoons extra virgin olive oil
• 2 tablespoons minced shallots
• 1 tablespoon minced garlic
• 1/4 cup white wine
• 1 14.5 ounce can diced tomatoes, Delmonte
• 12 oil packed dried tomato halves, patted dry, julienne
• 1/2 cup chicken broth
• 1 pound fresh spinach
• 1/2 pound smoked mozzarella (Scamorza), diced
• MARINADE
• 2 Tablespoons Extra virgin olive oil
• 2 tablespoons fresh basil, chopped
• 1 tablespoon chives, chopped
• 1 tablespoon fresh thyme
• 1 tablespoon red onion or shallots, chopped
• 1/2 teaspoon minced garlic
• salt and pepper, to taste

Preparation

Step 1

1. Toss Chicken with marinade in a non-aluminum bowl. Cover and refrigerate at least 1 hour or up to 1 day.
2. Cook pasta according to package directions. Meanwhile, heat olive oil over high heat in a 12-inch non-stick skillet. Add chicken and cook stirring occasionally, until chicken begins to brown, 3 to 4 minutes. Add shallots; cook 30 seconds. add garlic and cook until golden, 3 to 4 minutes.
3. Add white wine to pan; stir, scraping bottom to loosen caramelized bits. Add tomatoes. Heat to a bowl. Add dried tomatoes and chicken broth. Lower heat, simmer, stirring frequently, until sauce thickens, about 5 minutes. Add spinach, stirring just until wilted.
4. Drain pasta; place in large serving bowl. Add chicken mixture and mozzarella. Toss until cheese begins to melt. Season wtih salt, pepper and red pepper flakes (opt.) to taste.

HINT: Scoop out a cup of pasta cooking water before draining pasta, to use for moistening sauced pasta if needed.To preheat serving bowl, drain pasta through colander into the serving bowl.