Penne and Chicken with Tomato-Leek Sauce
Penne Chicken with Tomato-Leek Sauce
Ingredients
- 1 pound chicken breast no skin, no bone, R-T-C
- 1 teaspoon salt
- 1/4 pound pancetta
- 2 small leeks
- 4 cups spaghetti sauce
- 1/2 cup whipping cream
- 2 teaspoons fresh thyme
- 1 pinch cayenne pepper
- 1/2 teaspoon salt
- 1 pound pasta
- 1/2 cup Parmesan cheese
Instructions
- In a medium saucepan, bring to a boil enough water to cover chicken. Add chicken breasts and 1/2 teaspoon salt and simmer for 10 to 12 minutes or until tender.
- Remove pan from heat and cool chicken in liquid. Drain chicken and cut into 1/2 inch slices. Set aside.
- Cook pancetta or bacon in a large skillet over medium heat until crisp and slightly brown. Drain on paper towels. Crumble and set aside. Discard all but 2 tablespoons drippings.
- Add leeks to drippings and saute over medium heat, stirring occasionally, until soft but not brown, about 5 to 7 minutes.
- Add spaghetti sauce, cream, thyme, red pepper and 1/2 teaspoon salt. Bring to a boil, then reduce heat and simmer 3 to 5 minutes.
- Just before serving, add pancetta and sliced chicken to sauce and heat briefly.
- Pour sauce over pasta & toss. Garnish with Parmesan.
Tried this recipe?Let us know how it was!