Pollo E Penne Di Genoa: A Symphony of Pesto and Tomato

The aroma alone transports me back to my tiny apartment in Little Italy, where I first stumbled upon this delightful dish. I was trying to impress a date with my culinary prowess, but my pesto was too thin, and my tomato sauce was too acidic. In a desperate attempt to salvage the meal, I combined them, hoping for the best. To my surprise, the result was a harmonious blend of flavors that both delighted and impressed. This Pollo E Penne Di Genoa – a happy accident turned family favorite – is a testament to the magic that can happen when simple ingredients meet a little bit of improvisation.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4
• Dietary Type: Not specified

Ingredients

• 8 ounces penne rigate
• 1/4 cup flour
• 1 teaspoon dried basil or 1 teaspoon dried oregano leaves
• 4 boneless, skinless chicken breast halves (about 1 lb)
• 2 tablespoons olive oil
• 1 (26 ounce) jar Classico Di Genoa Pasta Sauce (Spicy Tomato & Pesto)

Equipment Needed

• Large pot
• Colander
• Paper or plastic bag
• Large skillet

Instructions

1. Begin by cooking the penne rigate according to the package directions. Once cooked, drain the pasta thoroughly using a colander and set aside.
2. In a paper or plastic bag, combine the flour and dried basil (or oregano if you prefer a slightly different flavor profile). Close the bag and shake gently to mix the ingredients.
3. Add the chicken breast halves to the bag, one or two at a time, and shake until they are evenly coated with the flour mixture. This coating will help to create a nice golden crust on the chicken when it’s browned.
4. In a large skillet, heat the olive oil over medium-high heat until it shimmers. Be careful not to overheat the oil, or it may smoke and burn.
5. Place the coated chicken breasts in the hot skillet, ensuring they are not overcrowded. Brown the chicken on both sides, approximately 3-4 minutes per side, until they achieve a golden-brown color.
6. Remove the browned chicken breasts from the skillet and place them on a plate lined with paper towels to drain off any excess oil.
7. Pour the jar of Classico Di Genoa Pasta Sauce (Spicy Tomato & Pesto) into the same skillet. Bring the sauce to a boil over medium heat, stirring occasionally to prevent it from sticking to the bottom of the pan.
8. Reduce the heat to low, and gently return the browned chicken breasts to the skillet, nestling them into the sauce.
9. Cover the skillet tightly with a lid, and simmer for 15 minutes, or until the chicken is fully cooked through. To ensure the chicken is done, use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
10. Once the chicken is cooked and the sauce has thickened slightly, serve the Pollo E Penne Di Genoa immediately with the hot, drained penne pasta.

Expert Tips & Tricks

• Pounding the chicken breasts: For even cooking, pound the chicken breasts to an even thickness before coating them in flour. This ensures that they cook through at the same rate and prevents some parts from becoming overcooked while others are still raw. Place the chicken between two sheets of plastic wrap and use a meat mallet or rolling pin to gently flatten them.
• Deglazing the pan: After browning the chicken, there will be flavorful browned bits stuck to the bottom of the skillet. Before adding the pasta sauce, consider deglazing the pan with a splash of dry white wine or chicken broth. Scrape up the browned bits with a wooden spoon, and let the liquid reduce slightly before adding the sauce for an extra layer of flavor.
• Fresh herbs: While the recipe calls for dried basil or oregano, you can elevate the dish by adding fresh herbs. Stir in a handful of chopped fresh basil or oregano during the last few minutes of simmering for a burst of fresh flavor.
• Spice it up: If you prefer a spicier dish, add a pinch of red pepper flakes to the sauce while it’s simmering. You can also use a spicier tomato sauce or add a dash of hot sauce to taste.
• Cheese, please! Top each serving with a sprinkle of freshly grated Parmesan cheese or Pecorino Romano cheese for a salty, savory finish.

Serving & Storage Suggestions

Serve the Pollo E Penne Di Genoa hot, garnished with a sprinkle of fresh herbs and a generous grating of Parmesan cheese. A side of crusty bread is perfect for soaking up the delicious sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken and pasta in a skillet over medium heat, adding a splash of water or broth if needed to prevent it from drying out. You can also microwave individual portions, but be careful not to overcook the chicken, or it may become tough. For longer storage, the dish can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	566.2 kcal	N/A
Calories from Fat	121 g	22%
Total Fat	13.5 g	20%
Saturated Fat	2.1 g	10%
Cholesterol	68.4 mg	22%
Sodium	966.3 mg	40%
Total Carbohydrate	69.4 g	23%
Dietary Fiber	2.8 g	11%
Sugars	17.4 g	69%
Protein	39.1 g	78%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-free: Use gluten-free penne pasta and a gluten-free flour blend for coating the chicken.
• Vegetarian: Substitute the chicken breasts with grilled halloumi cheese or large portobello mushrooms.
• Creamy sauce: Stir in a dollop of heavy cream or mascarpone cheese into the sauce during the last few minutes of cooking for a richer, creamier flavor.
• Different pasta shapes: Feel free to experiment with other pasta shapes, such as rigatoni, fusilli, or farfalle.
• Add vegetables: Incorporate chopped vegetables like bell peppers, zucchini, or mushrooms to the sauce for added nutrients and flavor. Sauté the vegetables in the skillet before adding the pasta sauce.

FAQs (Frequently Asked Questions)

Q: Can I use frozen chicken breasts for this recipe?
A: Yes, you can use frozen chicken breasts. Be sure to thaw them completely before coating them in flour and cooking them.

Q: Can I make this dish ahead of time?
A: Yes, you can prepare the chicken and sauce ahead of time and store them separately in the refrigerator. When ready to serve, simply reheat the sauce and chicken and combine them with the cooked pasta.

Q: What can I do if the sauce is too thick?
A: If the sauce becomes too thick while simmering, add a splash of chicken broth or water to thin it out to your desired consistency.

Q: Can I use a different type of pasta sauce?
A: While the recipe calls for Classico Di Genoa Pasta Sauce (Spicy Tomato & Pesto), you can experiment with other types of tomato-based sauces. However, the pesto element is key to the flavor profile of this dish.

Q: How can I prevent the chicken from drying out?
A: To prevent the chicken from drying out, avoid overcooking it. Use a meat thermometer to ensure that it reaches an internal temperature of 165°F (74°C). You can also add a splash of chicken broth to the skillet while simmering to keep the chicken moist.

Final Thoughts

This Pollo E Penne Di Genoa is a simple yet satisfying dish that is perfect for a weeknight meal or a casual gathering. The combination of the savory chicken, flavorful sauce, and perfectly cooked pasta is sure to please everyone at the table. Don’t be afraid to experiment with different variations and substitutions to create a dish that is tailored to your own taste preferences. I encourage you to give this recipe a try and share your feedback. Serve it with a crisp glass of white wine and enjoy!