Chicken and Penne Salad

Chicken and Penne 

I made this dish in March during my spring break, and was motivated to make it while editing and rewriting the last sixth grade cookbook I'd be publishing, as I am changing grade levels for the next school year.  New challenges, new experiences and all of that was buzzing through my mind when I created this dish.  I needed comfort food.  On top of that, this dish was easy to prep and cook and I realized, it can serve up to six people if you use a whole pound of pasta, but you could make it for two or even one person with little to no leftovers; the possibilities for it are boundless! And the good thing?  It is loaded with flavors for a primarily sauceless pasta.  Let me tell you how I made this. 

Ingredients

1 pound Penne, or, your favorite pasta 

6 leaves basil, rolled and sliced chiffonade

Few sprigs fresh flat-leaf Italian Parsley, chopped

1 pint cherry or grape tomatoes, halved

2 cloves garlic, grated or finely chopped

1 shallot, finely chopped

3 tablespoons grape seed oil or olive oil

3 tabs butter

1/3 cup fresh finely grated Parmesan

Chicken Thigh Marinade

1 baking pan lined with foil

In a large bowl:

1/4 cup grape seed oil

1 teaspoon dried oregano

3 cloves garlic, sliced into discs

1 small shallot, freshly grated or finely chopped

3 tablespoons white balsamic vinegar

salt and pepper

*2-6 boneless skinless chicken thighs*

*1/4 cup pancetta, sauteed crispy*

Whisk all of the ingredients in the large bowl together thoroughly. Pour half into the baking pan. Add the boneless skinless chicken thighs. Drizzle the other half atop the thighs. Marinate for thirty minutes or more, if possible, in the refrigerator.  Remove twenty minutes prior to cooking. 

Next, I brought 4 quarts of liberally salted water to a roiling boil while grilling (on an indoor grill plate) the chicken thighs, open side down first, in three tablespoons of rippling grape seed oil. Once there is a bit of caramelization on the thighs, finish them on lower heat so they will be tender and very moist in the interior. Nobody likes dried up chicken thighs. 😁

Set the chicken aside on a cutting board to rest a few minutes when done. While the poultry is resting, stir up the penne pasta to make sure it is not sticking to the bottom of the pot. Cook until just after al dente, about two minutes after the box directs you. Save a half coffee cup or measuring cup of the starchy pasta water and set it aside. 

Turn off the heat to the pot and strain the pasta into a colander. Add the butter to the pot and melt. Add the tomatoes, shallot, crispy pancetta, garlic and 2/3 of the herbs to the pot and pour the hot, wet pasta atop that. Add the reserved pasta water.  Use a wooden spoon and stir to mix the ingredients thoroughly. You want the butter to coat the pasta.  What flavor!  The hot pasta will cook the tomatoes and wilt the herbs to deliver their flavor. Delicioso!

While the flavors marry in the pot off of the heat, use a sharp culinary knife and slice the chicken thighs horizontally. 

To plate, simply add a healthy row of pasta across a serving platter and top with the chicken slices.  Garnish with the rest of the herbs and the grated Parmesan cheese.  Serve either family style, as I just mentioned or, per person plating. Whatever your family likes!

Buon Appetito!  

Remember, this plate shows only a fraction of what was left over.  If you are having company over, this will serve six hungry or "Hangry" people! Throw in a little garlic bread or focaccia and you have it made!

You can also cut the recipe in half to serve two hungry people!!!!

As always, Thank You, Grazi! for your time and viewership.  I truly appreciate You All!  

Now, Please Go Cook For Someone You Love!!!  

~Martin

In-House Cook