Penne Athena Recipe
Sautéed chicken tossed with penne pasta in a light white wine cream sauce with Parmesan cheese, mushrooms, red pepper, tomato, sliced black olives & a touch of basil
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot of salted boiling water, cook the penne pasta according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Chicken
In a large skillet, heat the olive oil over medium-high heat. Add the sliced chicken breast and season with salt and black pepper. Cook until golden brown and cooked through, about 7-10 minutes. Remove from the skillet and set aside.
- 3
Sauté the Vegetables
In the same skillet, add the mushrooms, red bell pepper, and sauté for about 5 minutes until tender.
- 4
Make the Sauce
Deglaze the skillet with white wine, scraping up any brown bits. Allow to simmer for 2-3 minutes. Stir in the heavy cream and bring to a gentle simmer. Add the diced tomatoes, sliced black olives, and cooked chicken back to the skillet. Stir to combine.
- 5
Combine Pasta and Sauce
Add the cooked penne pasta to the skillet and toss to coat in the sauce. Stir in the grated Parmesan cheese and fresh basil. Adjust seasoning with salt and pepper to taste.
- 6
Serve
Serve the Penne Athena hot, garnished with extra Parmesan and basil if desired.
