Grilled Chicken and Penne Pasta from the Village Tavern - Alabamas13.com WVTM-TV Birmingham, AL

Grilled Chicken and Penne Pasta from the Village Tavern

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Grilled Chicken and Penne Pasta

Village Tavern

Serves 1-2

Ingredients

  • 8  oz. wt. Penne Pasta, cooked
  • 1 Cup Basil Cream Sauce (Recipe Follows)
  • 1 ½ Tablespoon Pesto Sauce
  • ½ Cup Caramelized Red Onion (Recipe Follows)
  • ¼ Cup Pancetta Bacon, cooked, diced (You may use regular Bacon)
  • 1 Tablespoon Parmesan Cheese
  • ¼ teaspoon Kosher Salt
  • ¼ teaspoon Coarse Grind Black Pepper
  • 2 EachGrilled/Roasted Chicken Breast, cooked, sliced ¼ inch (4 oz. to 5 oz. wt. each chicken breast)

Procedure

  1. In a pre-heated sauté pan, add Basil Cream sauce and bring it to a simmer.
  2. Add onions and Pancetta bacon. Heat for 1 minute.
  3. Add the pasta and cook for 2 minutes.
  4. Add Pesto sauce, stir and cook for another minute.
  5. Add Parmesan cheese, Kosher salt and black pepper and toss in the grilled/roasted chicken breast.
  6. Place in a pasta bowl.

 

Caramelized Red Onions

Yield: 1 Cup

Ingredients

  • 1 Tablespoon Canola Oil
  • 1 Each  Red Onion, medium, sliced ¼ inch
  • 1 teaspoon Sugar, granulated

Procedure

Heat sauté pan (medium heat) with oil, add red onions and sugar and cook for 10 – 12 minutes, tossing it frequently until golden brown.

 

Basil Cream Sauce

Yield: 4 Cups

Ingredients

  • 4 oz. wt. Pancetta Bacon, diced or Sliced Bacon, chopped
  • ¾ Cup  Red Onion, sliced
  • 2 oz. wt. Basil, fresh
  • 2 teaspoons Whole Black Pepper
  • 4 Each  Garlic Cloves, smashed
  • 1 Quart Heavy Cream

Procedure

  1. Heat sauce pot (medium heat), add pancetta, render fat and continue to cook until golden brown.
  2. Add onions, black pepper and garlic cloves, cook for 6-8 minutes.
  3. Add basil leaves and heavy cream, bring to a boil then lower to a simmer and cook for 25 minutes.
  4. Strain and reserve until ready to use.
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