Pan-Seared Chicken Breast Over Penne Pasta
(With Secret Veggies You're Going To F*cking Love)
What You’ll Need:
4 whole chicken breasts, skin on.
4 cups of Penne Pasta
1 cup of Tomatoes
3 cups of Tomato Sauce
1 cup of Mushrooms
1/2 Yellow Onion
4 tablespoons of Olive Oil
4 tablespoons of salt
2 tablespoons of black pepper
3 tablespoons of garlic
1 tablespoon of Oregano
2 tablespoons of chili powder
As always, you can substitute some of these ingredients with canned goods to make it easier!
Let's start by dicing all of our veggies into 1/2 inch pieces. You can also buy them pre-diced/sliced from any grocery store. Set aside.
In a medium saucepot, bring about six quarts of water to boil, and once boiling generously salt that sh*t. We're going to use that water later. Add the pasta and cook for 7-8 minutes.
At the same time, heat two tablespoons of olive oil in a flat bottom saute pan over medium-high heat until hot and reduce to medium-low just before it starts to smoke.
Using a mallet, or a heavy baking pin, pound your chicken breast until it's about 1 inch flat.
Season both sides with a tablespoon of salt, pepper, and garlic, and add to the heated saute pan. Cook for 5 minutes before flipping and cooking for an additional 5 minutes. Set aside to rest once it looks juicy and crispy AF.
Next, add all your veggies to a blender or food processor and blend until they become a thick paste.
Drain your pasta, leaving 1/2 cup of the salted water. Add the veggie paste, tomato sauce, and the remainder of the seasonings to the pasta/water combo and cook that sh*t for an additional two minutes. Stir it up so that everything is blended.
The last thing to do is plate it. Ladle some pasta on your plate and top with the chicken breast. Dress it up with some parsley and parmesan cheese.
Let me know if you enjoyed this one!
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