Grilled Chicken and Penne Pasta from the Village Tavern - 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


  • 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)


  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


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


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


  • 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


  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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