Chicken Penne with Tomato Garlic Cream Sauce
Roast a chicken for this recipe, or buy a roasted or rotisserie supermarket chicken. Let the chicken cool overnight in the refrigerator.
1 pound penne
2 tablespoons butter
1 onion, thinly sliced
1/2 teaspoon red pepper flakes
2 cloves garlic, minced
2 pounds Roma tomatoes, seeded, chopped, or 28-ounce can diced tomatoes, drained
2 cups whipping cream or half-and-half
1 cup frozen peas
1/2 teaspoon salt
Freshly ground pepper to taste
Whole roasted chicken, about 2 pounds, skinned, meat shredded
Heat 4 quarts of salted water to a boil; add pasta. Return to a boil; cook until al dente, about 7 minutes. Drain, reserving 1/2 cup of the cooking liquid.
Meanwhile, melt butter in large skillet; stir in onion and red pepper. Cook until softened, about 3 minutes. Stir in garlic; cook 1 minute. Stir in tomatoes, cream and reserved pasta cooking liquid. Increase heat to high; cook until slightly reduced, about 4 minutes. Stir in peas, salt, pepper, cooked pasta and chicken; stir to coat evenly. Heat 4 minutes. Pour into large serving bowl.
To save time, the risotto can be partially cooked in advance, cooled by spreading on a baking sheet and refrigerated up to 2 days. To finish, heat remaining vegetable stock and risotto together, stirring constantly until risotto is tender and creamy. Finish with herbs and butter as described below. Truffle oil is available at some supermarkets and specialty stores.