Monday, August 7, 2017

8-7-17 Penne with chicken and tomatoes

Patience has been out of town for the past week so hot dogs have replaced pasta.  Well – not completely – but this is my first new pasta dish for the month of August.  And we can thank Rhonda in Maryland for sending some fantastic tomatoes home with Patience.  They were the inspiration for tonight’s dinner.

The plan was to create a light/loose tomato sauce with chicken thighs, using a combination of grape tomatoes and one large over ripe Heritage tomato.

 In the pan
In the dish


1.     Penne pasta
2.     Boneless, skinless chicken thighs cut into bite size pieces
3.     Olive oil
4.     Onion and garlic
5.     Grape tomatoes cut in half
6.     One whole Heritage tomato cut in half and grated on the large opening on a cheese grater.  Skin discarded
7.     Sweet vermouth
8.     Fresh basil


Brown the chicken in olive oil. Deglaze pan with wine then cook the onion and garlic until soft. Add the tomatoes and basil and simmer while the pasta cooks.  Add the pasta with some pasta water and serve.


Very simple and very good, and there is so much more you can do with this recipe: add mushrooms, greens, olives, etc. 

Thank you Rhonda for the delicious tomatoes.

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