Thursday, September 1, 2011

Tuscan Chicken Marinara

6 to 8 Boneless Chicken Thighs (May substitue Boneless Chicken Breasts)
1 Large Green Bell Pepper
1 Large Yellow Onion
1 Medium Zuchini
1 Quart Fresh Marinara (your favorite jar brand will do too)
1 1/2 Tbs Fresh Garlic (4 Cloves or Minced Jar)
1/4 Cup EVOO (Extra Virgin Olive Oil)
1/4 Cup Merlot Wine
3 Cups Whole Wheat Pasta
1 Tsp Salt
1 Tsp Pepper
1 Tsp Dried Basil
1/4 Cup Parmesan (ground or flaked)

  1. Pre-Heat oven to 375 degrees F.
  2. Set a large pot of water to boil on high heat
  3. Place a large 12" to 14" skillet on Med Hi Heat
  4. Pour in EVOO and allow to heat for about 30 seconds
  5. Place Chicken "shiny" side down in oil
  6. Season with Salt, Pepper, and Dried Basil and sautee' for 2 mins
  7. Flip Chicken and season this side with Salt, Pepper, Dried Basil and sautee' for 2mins
  8. Flip chicken 2 more times sauteeing for 1 min on each side
  9. By this time your water should be boiling add your Penne Pasta
  10. Remove chicken to an oven safe pan or dish and place in the oven for 10 minutes
  11. Deglaze the fry pan using the 1/4 cup Merlot on med high heat (scrape the morsels)
  12. Add to deglazed pan Onions, Green Bell Peppers, Zuchini and Fresh Garlic sautee for 3 mins
  13. Add Marinara and turn heat to MED to simmer
  14. When timer for chicken rings remove chicken and place into your Marinara continue to simmer
  15. When pasta is finished to liking (I prefer al dente' with this dish) remove and drain
  16. Sprinkle cooked penne with EVOO and toss
  17. Plate 3/4 Cup Penne as a "bed" setting
  18. Place 1 of your Chicken Thighs on bed of Penne
  19. Then Spoon on 1 Cup of Marinara
  20. Garnish with Dried Basil and Parmesan



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