Thursday, February 4, 2010

What's for Dinner? 2/4/2010

Mediterranean Penne with Chicken
with a side salad.

REALLY great pasta! It reminded me a little bit of a Putanesca with the salty flavor of the olives and the bite from the sundried tomatoes. We're definitely going to be making variations of this same dish very often because it's also SUPER easy to make.

To make Mediterranean Penne with Chicken just saute 1/4 of an onion and a couple cloves of garlic in a teaspoon olive oil for about 2 minutes on medium heat. Then add in 1-2 Tbsp each of chopped sundried tomatoes, roasted red pepper & kalamata olives. Cook for another minute. Then add in 1 cup of chopped, cooked chicken {we used rotisserie chicken}, 1/4 cup white wine, 1/4 cup chicken stock and a splash of balsamic vinegar. Let all this cook down a bit for about 4-5 minutes and then toss with cooked penne pasta. Top with grated parmesan cheese.

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