Penne rigate with chicken breast and garlic white sauce

Name: Penne rigate with chicken breast and garlic white sauce - Geta F.
Ingredients: 200 g pasta; 200 g chicken breast; 4 tablespoons of butter or margarine; 2 green garlic stalks; 2 cloves of garlic (dried); 50 g cheese; 1 tablespoon flour; 250 ml water; salt; pepper; basil.

Pasta/Pizza - Penne rigate with chicken breast and garlic white sauce by Geta F. - Recipia

Penne rigate with chicken breast and garlic white sauce When I crave pasta with chicken but don’t want a heavy or complicated sauce, I make this version with green garlic, dried garlic, and a bit of cheese. The chicken breast is briefly boiled before frying, so it tenderizes and cooks quickly in the pan. The sauce is thickened with flour and water, and it becomes more flavorful at the end with a little grated cheese. The recipe is simple, and the amount of garlic can be kept as is if you enjoy more aromatic dishes. Quick Info Estimated total time: about 30 minutes Preparation time: about 10 minutes Cooking time: about 20 minutes Servings: 2 Difficulty: easy Recipe type: pasta with chicken, suitable for lunch or dinner Ingredients 200 g penne rigate 200 g chicken breast 4 tablespoons of butter or margarine 2 stalks of green garlic 2 cloves of dried garlic 50 g cheese, optional 1 tablespoon of flour 250 ml water Salt, to taste Pepper, to taste Basil, to taste Instructions 1. Bring water for the pasta to a boil in a pot and add a pinch of salt. When the water starts to boil, add the penne and cook for 8 minutes. Follow the timing in the recipe, then drain the pasta. You can rinse them under cold water as indicated in the original recipe. 2. While the pasta is boiling, prepare the other ingredients. Clean the green garlic and chop it finely. Peel and finely chop the dried garlic. Grate the cheese and set it aside for later. 3. Wash the chicken breast and put it to boil in a pot of water. For store-bought chicken breast, about 7 minutes is sufficient for it to tenderize slightly. If using free-range chicken, it may need about 10 minutes of boiling. 4. The chicken breast does not need to be fully cooked at this point. The purpose of the brief boiling is to soften it a bit, so it cooks faster and easier when frying. 5. After boiling, drain the meat and let it cool enough to be cut. Dice the chicken breast into small cubes. 6. Heat a pan and add the 4 tablespoons of butter or margarine. Add the chicken cubes and sauté them until they start to turn golden. 7. Add the chopped green garlic and continue to sauté the meat with the garlic for 3-4 minutes. Stir occasionally to prevent the garlic from burning. 8. In a bowl, mix the tablespoon of flour with the 250 ml of water. Use a whisk to blend the mixture well. It’s important to ensure there are no lumps before pouring it into the pan. 9. Pour the flour and water mixture over the chicken. Let the sauce simmer for 10-12 minutes, stirring continuously or very frequently. The flour needs to cook well, and the sauce should thicken. 10. Add the chopped dried garlic, salt, pepper, and basil. Stir and let the pan cook on low heat for about 2 more minutes. 11. Turn off the heat and stir in a bit of grated cheese into the sauce. The cheese can also be added directly over the pasta when serving. 12. Drain the penne, rinse them under cold water, and place them on plates. Top with the white sauce with chicken and garlic. If you didn’t add cheese in the pan, sprinkle it over the pasta now. Why I make this recipe often I love the combination of chicken breast, green garlic, and the simple sauce made with flour and water. The dish doesn’t require many ingredients and can be made quickly, especially when using store-bought chicken breast that doesn’t need pre-boiling. The amount of garlic is just right for those who enjoy a well-defined flavor without needing other spices besides salt, pepper, and basil. The cheese is optional, which makes the recipe easy to adapt. The sauce already has the flavor of garlic and butter or margarine, and the cheese just adds a bit of richness and taste. Tips If you’re using store-bought chicken breast, pre-boiling it is not strictly necessary. You can prepare it directly in the pan, but the original recipe uses brief boiling to tenderize the meat and reduce frying time. For free-range chicken, check the texture after about 7 minutes. If it’s still tough, let it boil for a few more minutes. In the original recipe, the time used for this type of meat was about 10 minutes. Mix the flour well with the water before adding it to the pan. If there are lumps in the bowl, they will be felt in the sauce. After adding the mixture, stir continuously while the sauce simmers, so it thickens evenly. Dried garlic is added later than green garlic. This way, it retains its aroma better and doesn’t get overcooked. Substitutions Butter can be replaced with margarine in the same amount. Keep in mind that the final taste will be slightly different depending on the product used. The cheese can be completely omitted. It is not necessary for thickening the sauce, as it thickens from the flour. If you don’t have green garlic, the recipe can still be made using only the dried garlic from the ingredient list, but the sauce won’t have the same fresh flavor. Variations Penne can be prepared the same way with other types of pasta, but in this recipe, penne rigate is used. The ridged surface helps the sauce cling to the pasta. You can adjust the amount of dried garlic according to your taste without changing the other ingredients. If you prefer a less intense sauce, use less dried garlic, but keep the green garlic for the base flavor. Basil can be added in the desired quantity. It is added along with the salt and pepper in the last minutes of cooking the sauce. Serving ideas Serve the pasta on a plate immediately after draining and add the sauce while it’s still warm. Grated cheese can be sprinkled over each serving if it wasn’t added in the pan. The dish can be served plain, without additional toppings. The garlic sauce is sufficient to coat the penne, and the chicken cubes are easily distributed among the pasta. Frequently asked questions Is it necessary to boil the chicken breast beforehand? No. If you’re using store-bought chicken breast, pre-boiling is not strictly necessary. In the original recipe, the meat is boiled for about 7 minutes to tenderize it before being cut and fried. For free-range chicken, it may need about 10 minutes. Can I use only dried garlic? Yes, but green garlic is part of the main flavor of the sauce. If you omit it, the taste will be less fresh, but the dish can still be made with the 2 cloves of dried garlic. When is the cheese added? Grated cheese can be incorporated into the sauce after you turn off the heat or sprinkled directly over the pasta when serving. It is an optional ingredient. Why do I need to stir the sauce while it simmers? Stirring helps distribute the flour evenly in the water and prevents lumps from forming. The sauce should be allowed to simmer for 10-12 minutes so that the flour is well cooked. Can I save the pasta for later? Yes, but they are best served immediately when the sauce is still fluid and coats the pasta well. If there are leftovers, store them in the refrigerator in a closed container and consume them within 1-2 days. When reheating, use low heat and stir gently, as the sauce may thicken after cooling. The dish should not be kept at room temperature for long periods. Nutritional values The values are estimated and may vary depending on the type of pasta, chicken breast, butter or margarine used, and the amount of cheese. The calculation is made for 2 servings and includes cheese. One serving has approximately: 830 kcal 52 g protein 84 g carbohydrates 34 g fat The amounts may be lower if you use margarine with less fat or omit the cheese. Most of the protein comes from the chicken breast, while the carbohydrates mainly come from the penne and flour. Storage and reheating Pasta with garlic white sauce is best freshly made when the sauce is still fluid and coats the pasta well. If there are leftovers, store them in the refrigerator in a closed container and consume within 1-2 days. When reheating, use low heat and stir gently, as the sauce may thicken after cooling. The dish should not be kept at room temperature for long periods.

Penne rigate with chicken breast and garlic white sauce

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