A mother-daughter conversation on food and cooking (mostly)

Friday, March 30, 2007

Penne with Chile-Rubbed Chicken

Here’s a favorite of mine which I cut from some newspaper years ago. I made it last night and served it with a side of cauliflower.

Cooked penne pasta for two or three servings
2 boneless, skinless chicken breast halves
Salt and pepper
2 teaspoons red chile powder
2 tablespoons olive oil

Season the chicken with salt and pepper and rub with the chile powder. Heat olive oil and sear and chicken for 3 minutes per side. Set aside to rest.

½ red onion, sliced
3 cloves garlic, minced
2 tomatoes, chopped
1 cup chicken broth
½ teaspoon chile paste (I use sambal)
½ cup chopped cilantro
Shredded parmesan, optional

In the same pan, saute the onion for 2 minutes, then add the garlic for 30 seconds, then the tomato. Season well and continue to cook until the tomato is soft. Add chicken broth and bring to boil. Thinly slice the reserved chicken and add to pan, stirring until chicken finishes cooking, just a minute or two. Add reserved penne and heat. Stir in cilantro, top with cheese, and serve.

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