Chicken Penne


Serves: 4
Total Calories: 591

Ingredients

FOR THE MARINADE:
1/3 cup tightly packed fresh basil leaves
3 cloves garlic (medium), coarsely chopped
3 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 boneless skinless chicken breast halves, , about 6 ounces each

FOR THE SAUCE:
3 tablespoons extra-virgin olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon , crushed red pepper flake
1 medium yellow onion, finely diced
2 teaspoons minced garlic
2 teaspoons minced anchovy fillets
1/2 cup dry red wine
2 cups canned chopped tomatoes
1/4 teaspoon kosher salt

1/2 pound penne pasta
1/4 cup finely chopped fresh basil
1/4 cup freshly grated Parmesan cheese (Parmigiano-Reggiano)

Directions:

TO MAKE THE MARINADE: In a food processor purée the marinade ingredients.

Rinse the chicken breasts under cold water and pat dry with paper towels. Place in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally.

TO MAKE THE SAUCE: In a large saucepan over medium-high heat, warm the olive oil. Add the pepper and red pepper flakes. Add the onion and cook, stirring occasionally, until soft and translucent, 4 to 5 minutes. Add the garlic and anchovies and cook for 2 minutes more, stirring occasionally. Add the red wine, tomatoes, and salt and simmer for 15 minutes. Remove from the heat and set aside.

Remove the chicken breasts from the bag and discard the marinade. Grill over Direct Medium heat until the meat is firm and the juices run clear, 8 to 12 minutes, turning once halfway through grilling time. Remove the chicken from the grill and cut into 1/2-inch slices.

In a large pot of boiling salted water, cook the pasta until al dente. Reserve 2/3 cup pasta water and drain the cooked pasta into a colander. Add the pasta and reserved pasta water to the sauce and bring to a boil over medium-high heat. Add the chicken and fresh basil and cook until the chicken is heated through, 2 to 3 minutes. Spoon the pasta into heated bowls and serve immediately. Garnish with the cheese.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 591
Calories from Fat: 248

This Chicken Penne recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.


More Recipes from the Weber's Big Book of Grilling Cookbook:
*Poultry
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Butterflied Thai Chicken
Buttermilk Herbed Chicken Thighs
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Chicken Breasts With Tapenade
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Chicken Penne
Chicken Under Bricks
Citrus-Avocado Chicken Breasts
Classic Barbecued Chicken Breasts
Classic Grilled Turkey
Cranberry-Orange Brined Smoked Turkey
Delicious Turkey Gravy
Far Eastern Chicken Legs
Firehouse Turkey
Game Hens With Sage-Rice Stuffing
Greek Garlic Chicken
Grilled Chicken Tacos
Halved Chicken With Mustard Marinade
Hickory-Smoked Turkey Legs
Honey-Lime Glazed Cornish Game Hens
Honey-Mustard Chicken Breasts
Italian Chicken Kabobs
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Lemongrass Chicken Breasts
Margarita Chicken Breasts
Mariachi Chicken Legs
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Mike's Chicken Kabobs
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