My original plan for supper was kind of a similar sauce but without the chicken and using spaghetti. The more I thought about it I decided it was time to treat my wife. She could eat chicken every night of the week and she likes penne. I, on the other hand would of preferred it without the chicken. I have made a number of penne dishes with chicken and the last one was very similar to this. Just wished she liked Alfredo sauce like I do because chicken Alfredo is actually really good, shrimp and lobster Alfredo is even better. Using Alfredo sauce with penne is actually better than using fettuccine. The tubes fill with the sauce and you get a blast of sauce with each mouth full. Getting of topic because of how much I like Alfredo sauce, so back to the chicken penne. This is a very quick dish to make, 5 minutes of chopping and 20 minutes of cooking. I got an “oh good” when I told her what supper was. As much as I don’t like chicken it’s feels good to make her a supper she really enjoys. When you put the pasta water on to boil start cooking the chicken and sauce.
8 chicken tenders chopped
1 pint of multi coloured cherry tomatoes cut in half
2 green onions chopped
6 cloves garlic minced ( we really like garlic so if you don’t use less )
1/2 teaspoon Italian seasoning
Salt and pepper to taste
1/4 cup olive oil
1 cup pasta water
3 cups penne
Chopped chives for garnish
Preheat a frying pan on medium high heat with 1 teaspoon of olive oil, add the chicken and cook until just done. Add the remaining olive oil, tomatoes, and green onions. Reduce heat to medium. When you put the penne in the pot to cook add the Italian seasoning and garlic to the frying pan. Stir the sauce occasionally until the penne is cooked. When there is 1 minute left in the cooking time for the penne remove 1 cup of the pasta water and add it to the frying pan. Drain the penne and add it to the frying pan, cook the penne in the sauce for 1 minute stirring constantly and then serve and garnish with chives.
How I Cook — by Graham Stewart 