Got chicken tonight?

Tonight's menu....Chicken Ragu Penne with a side of kale! I made this recipe my own but took some ideas from the "Williams-Sonoma One Pot"cookbook. Great meal for a cold evening dinner. Very filling and easy to make. Here's what you do:

Ingredients:

4 Boneless/skinless Chicken Breasts

1/2 c Heavy whipping cream

4 Tbs. flour

4 Tbs. butter

2 Tbs. Olive Oil

2 shallots

1/2 c Sherry wine

1 c Chicken stock

1 lb Penne pasta

1 14.5 oz Petite diced tomatoes

Salt and Pepper to taste

Italian 5 cheese to sprinkle on top

Parmesan cheese to sprinkle on top

*Optional: kale for side dish

Process:

Braise chicken breasts:
*Pour heavy whipping cream into bowl

*Scatter flour on plate and add freshly ground pepper and salt - mix

*In a large skillet melt butter on medium high head - don't burn the butter
*Take chicken breasts and thoroughly cover in heavy whipping cream and flour mixture

*Place covered chicken breasts in skillet and cook completely

*Once chicken is cooked set aside to cool

*optional - place kale in skillet and let wilt in butter and chicken drippings

Ragu Sauce

*Heat 2 Tbs. oil olive in skillet over medium high heat

*Place shallots in skillet and saute until soft

*Add Sherry wine and let alcohol cook out

*Add Chicken stock

*Add can of diced tomatoes

*Cut up chicken into bite sized pieces and add to sauce

*Reduce Heat to medium and let cook for 10 minutes or until sauce begins to thicken

Penne Pasta

*In a large pot heat water to a boil

*Once water is boiling add salt

*Add Penne pasta and cook according to box recipe
*Drain

*Add pasta back to pot and cover with Chicken Ragu sauce

*Mix until pasta is covered

*Add Italian 5 cheese and mix

*Sprinkle Parmesan cheese to taste

Enjoy!

-AKL