Jul
Sweet-Heat Chicken Penne
Written by Istrinya Aldo on July 24th, 2008
4 servings
Fruit stock:
- 3/4 pound green grapes, removed from stems
- 2 medium oranges, skins and seeds discarded, pulp coarsely chopped
- 2 1/2 cups water
- 1 teaspoon salt
Chicken:
- 1 tablespoon olive oil
- 1/4 teaspoon liquid smoke
- 1 teaspoon hot sauce (see note)
- 2 boneless and skinless chicken-breast halves
- Salt and pepper to taste
Sauce and pasta:
- 1 tablespoon olive oil
- 1 cup finely chopped yellow onion
- 1 large clove garlic, peeled and minced
- 2 medium-size, ripe plum tomatoes, coarsely chopped
- 1 teaspoon dried basil, crushed
- 1 1/2 cups fruit stock, divided
- 1/2 cup whipping cream
- 1 to 2 teaspoons hot sauce (see note)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups penne pasta
- 1/4 cup finely chopped fresh basil
- 1/4 cup finely chopped fresh parsley
- 1/4 cup grated Parmesan or Romano cheese
- 3 tablespoons toasted pine nuts, coarsely chopped
1. To prepare the fruit stock: Puree the grapes and orange pulp together in a food processor. Then combine with the water and salt in a small stockpot. Bring to a boil, stirring. Reduce the heat slightly and simmer vigorously 15 minutes. Remove from the heat and let sit 10 minutes, then strain through a cheesecloth-lined sieve. Refrigerate until ready to use.
2. To prepare the chicken: Combine the olive oil, liquid smoke and hot sauce. Line a small baking pan with aluminum foil and brush lightly with some of the olive oil mixture. Put the chicken into the pan and brush with the remaining oil. Sprinkle lightly with salt and pepper. Place on second-highest oven rack under a hot broiler and broil 5 minutes. Turn chicken and broil an additional 5 minutes, or until chicken tests done. Cool, then cut into thin strips. Set aside.
3. To prepare the sauce and pasta: In a large, nonstick skillet, heat the olive oil over medium heat. Add the onion and saute 5 minutes. Add the garlic and continue cooking 1 minute. Then add chopped tomatoes and dried basil; cook 5 minutes. Pour in 1 cup of the fruit stock and simmer 5 minutes. Add the cream and 1 teaspoon of the hot sauce; simmer a few minutes until lightly thickened. Add salt and pepper. Taste the sauce; add a little more hot sauce if needed. Stir in the chicken and keep warm.
4. Bring a large pan of water to the boil for the pasta. Cook according to package directions. Drain. Put back into the hot pan.
5. Add the sauce, the remaining 1/2 cup fruit stock, basil and parsley. Place pan over medium-low heat, stir a few minutes until the pasta absorbs some of the sauce. Add cheese and pine nuts. Adjust seasoning with additional hot sauce if necessary.
Note: The Times Test Kitchen used Cajun Sunshine Hot Pepper Sauce in this recipe.
Data per serving
Calories 546
Protein 26g
Fat 26.1g
Carbohydrates 54g
Sodium 561mg
Saturated fat 10.01g
Monounsaturated fat 10.72g
Polyunsaturated fat 3.47g
Cholesterol 83mg
Adapted from “Heading for the Sweet Heat: Fruit and Fire Spice Cooking” by Jacqueline Landeen.
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