Penne alla Rosé

• Meat

  • 1 lb Chicken breast, boneless skinless

• Produce

  • 8 cloves Garlic
  • 1 Parsley or basil
  • 1 28 oz. can Tomatoes

• Pasta & Grains

  • 1 lb Penne pasta

• Baking & Spices

  • 1 Salt and pepper
  • 2 tsp Sugar

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 1/2 cups Heavy cream

• Beer, Wine & Liquor

  • 1 cup Rose

Found on thewoksoflife.com

Description

Ingredients

• 1 pound boneless skinless chicken breast
• Salt and pepper
• 3 tablespoons extra virgin olive oil
• 1 pound penne pasta
• 8 cloves garlic, chopped
• 1 cup rosé
• 28 oz. can crushed tomatoes
• 2 teaspoons sugar
• 1 ½ cups heavy cream
• Chopped parsley or basil, to garnish

Directions

• Bring a large pot of salted water to a boil. Pat the chicken breast dry with a paper towel, and season both sides with salt and pepper. In a large skillet, heat the olive oil over medium high heat.
• Add the chicken breasts to the pan, allowing them to sear on one side for 6-7 minutes. Flip the chicken and sear on the other side for another 6-7 minutes. Remove the chicken breast from the pan and set aside on a cutting board to rest.
• Now, add the penne pasta to the boiling water and cook according to package instructions just until al dente. Drain. Meanwhile, to the pan drippings, add the garlic and cook for 1-2 minutes, taking care not to burn the garlic. Deglaze the pan with the rose and bring the liquid to a boil. Turn the heat down to a simmer, and allow the wine to simmer for 2-3 minutes.
• Add the crushed tomatoes and sugar, and bring to a simmer. Reduce the heat to low. When the tomatoes have stopped bubbling, stir in the heavy cream.
• Slice the chicken, and toss it into the skillet along with the cooked penne. Stir everything together, and serve with chopped herbs on top.