- Serves: 6
- Preparation Time: 15 minutes
- Total Cooking time: 35 minutes
This is a delicious and very easy to make pasta dish that is simply perfect for a cold winter day, served with lots of parmesan cheese and a big chunk of buttery garlic bread and perhaps a glass of Chianti or Sangiovese, and presto! You have an instant classic on your hands. As a side note, it should almost be included in the recipe that a heavy cast iron skillet should be used above any other pan when baking the dish as for some reason the unique properties of cast iron cookware add a definite texture and flavor to the finished dish.
|1||lbs||boneless skinless chicken breasts sliced into ½” pieces|
|1||32 oz can||Del Monte Brand 4 cheese pasta sauce|
|2||teaspoon||extra virgin olive oil|
|1/2||cup||fresh basil leaves chopped finely|
|12||oz||Feta Cheese Crumbled|
|12||oz||package dried Penne Riga pasta|
|12||oz||shredded mozzarella cheese|
|4||oz||grated parmesan cheese|
Heat a large skillet or sautß pan over medium heat and add in olive oil. Add in the chicken and sauté 4-5 minutes or until pieces are uniformly white. Next, mix in the crushed garlic and chopped basil leaves stirring well. Add in the pasta sauce and lower heat to medium low. Simmer 5 minutes and then mix in the pesto sauce until well blended.
Meanwhile Prepare the Penne Riga pasta according to package directions until Al Dente stage (they will be tender and yet still have a slight resistance to the bite).Combine the pasta with the chicken and sauce and the crumbled feta mixing well and then spoon into a deep iron skillet and top with the mozzarella and parmesan cheeses. Place in a 350 degree oven 15 minutes or until cheese is browned and bubbly. Enjoy!