Penne al Pollo

January 24, 2011 8:58:52 AM PST
Chef Alfredo Colle of Francesca's Pizzeria in Lincoln Park shares some recipes for lighter Italian dishes.

1 chicken breast
2 gloves of garlic
1bunch of broccoli
1 cup of white wine
1 lb of penne rigate (De Cecco)
1 cup extra virgin olive oil

Put a little EVVO in a pan with the chicken (already cut into smaller pieces) and the 2 cloves of sliced garlic; cook until very seared

Add white wine and broccoli to the pan and cook until broccoli is soft

Boil water, cook penne for 10 minutes

Serve chicken and sauce over penne, add a little parmigianno

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