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Zeppatore - Steve Morgan
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Brief Description
A delightfully spicy pasta dish! Go ahead and buy the big jars of capers, sun dried tomatoes and artichoke hearts, cause you are gonna make this one more than once! For one serving (increase all ingredients for each additional serving). By the way, this serving is a restaurant style mountain of food-- 8 servings easily serves dinner for 6 and lunch for a day or two)
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Main Ingredient
Chicken
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Category: Pasta
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
This is a spicy pasta dish. Not a flash fire in the pan, but a slow, healing burn, with a festival of hot, tangy, sweet and savory. Make a huge batch! Not just because it is amazing and everyone will want seconds, but because it just gets better on the second, third, even fourth day! Pair it with some nice focaccia, or a little french bread with oil and vinegar. And, of course, a Chianti!
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Posted By: feastonmemories
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Posted On: May 08, 2020
Number of Servings:
Ingredients:
- 3/4 whole - Chicken Breast - boneless, skinless (don't cut before cooking or you'll end up with dry, rubbery chicken)
- 1/4 boxes - Penne Pasta (wholewheat or high fiber is great)
- 1 tablespoons - Creole Seasoning
- 1/4 teaspoons - Crushed Red Pepper Flakes (optional)
- 1/4 cups - Heavy Cream
- 1/2 tablespoons - Olive Oil
- 1/4 cups - Mushrooms (sliced into generous 1/4 inch slices)
- 1/8 cups - Marinated Atrichoke Hearts (cut into bite size pieces)
- 1/2 tablespoons - Capers
- 1/8 cups - Pesto
- 1/8 cups - Sun Dried Tomatoes (cut into 1/4 inch strips)
- 1/2 tablespoons - Green Onions (chopped, just the greens)
- 3/4 whole - Chicken Breast - boneless, skinless (don't cut before cooking or you'll end up with dry, rubbery chicken)
- 1/4 boxes - Penne Pasta (wholewheat or high fiber is great)
- 1 tablespoons - Creole Seasoning
- 1/4 teaspoons - Crushed Red Pepper Flakes (optional)
- 1/4 cups - Heavy Cream
- 1/2 tablespoons - Olive Oil
- 1/4 cups - Mushrooms (sliced into generous 1/4 inch slices)
- 1/8 cups - Marinated Atrichoke Hearts (cut into bite size pieces)
- 1/2 tablespoons - Capers
- 1/8 cups - Pesto
- 1/8 cups - Sun Dried Tomatoes (cut into 1/4 inch strips)
- 1/2 tablespoons - Green Onions (chopped, just the greens)
Directions:
1. Coat chicken breast with creole seasoning. Be generous-this is where the punch comes from!
2. Put enough olive oil in deep skillet to coat bottom of pan (or for servings for more a 4-5 qt sauce pan), heat on medium high heat. Add chicken and cook thoroughly.
3. While chicken is cooking, begin preparing Penne Pasta. Cover the pan while you heat the water, and add a teaspoon of olive oil and a teaspoon of salt for each serving being cooked. Remove the cover when you add the pasta.
4. Put the sun dried tomatoes in a cup or bowl and cover with hot water. Let sit for one minute and then drain. (gets the nasty oily stuff off and warms them up!)
5. Remove the chicken from the pan, But Wait! Leave the oil and seasoning in the pan (See! You keep trying to get rid of the good stuff, don't you!)
6. Add mushrooms to pan and begin sauteing. Add more olive oil if it becomes too dry to saute.
7. Meanwhile, cut chicken breasts across the grain into 1/4 inch thick forkable slices . Return to pan. (Add more olive oil if necessary to keep from sticking.)
8. Add capers and artichoke hearts. Continue sauteing for 2 minutes over medium high heat.
9, If there are big puddles of oil in the bottom of the pan, you put to much in, scoop it out. Come on fatty! You don't need the extra calories. But, don't get it all out and don't lose your seasoning! Doggone it, that's the good stuff!!!
10 . Add the pesto and heavy cream, red pepper flakes (yes they are optional, but live a little), and 3/4 of the sun dried tomatoes. Stir gently. You don't want to turn it all into mush.
11. Drain penne pasta and while it's still hot, add it to the skillet (Now don't you wish you'd used that bigger skillet?) Gently toss (in the pan, not against the wall) until thoroughly incorporated.
12. Top with green onions and the rest of the sun dried tomatoes (cut into smaller pieces, if desired - - or substitute with diced Roma tomatoes). Serve hot. (And yes it is spicy hot! So have some focaccia bread on the side, a big glass of wine, and a ricotta cheese cake ready to take the bite away after dinner.)
13. Pull off any leftover green onions before refrigerating leftovers.
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