Italian Meats and Poultry Recipes - Chicken and Penne with Roasted Red Peppers

Ingredients    

• 1 pound skinless, boneless chicken breast halves

• 1/2 cup seasoned fine dry bread crumbs

• 2 tablespoons grated Parmesan or Romano cheese

• 1 egg

• 1 tablespoon water

• 1/3 cup chicken broth

• 2 teaspoons cornstarch

• 8 ounces dried penne pasta (3 cups)

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 3 plum tomatoes, seeded and chopped (about 1 cup)

• 1 cup bottled roasted red sweet peppers, cut into thin strips

• 2 tablespoons dry white wine

• 2 tablespoons snipped fresh basil

• 2 tablespoons grated Parmesan or Romano cheese

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Method:

1. Halve each chicken breast half lengthwise. In a shallow bowl combine bread crumbs and 2 tablespoons Parmesan cheese.

2. In another shallow bowl beat together egg and the water. Dip each chicken piece into egg mixture, then into crumb mixture, turning to coat all sides. Set chicken aside.

3. In a small bowl stir together chicken broth and cornstarch; set aside. Cook pasta according to package directions; drain.

4. Meanwhile, in a 12-inch skillet heat olive oil over medium-high heat Add chicken; reduce heat to medium. Cook for 8 to 12 minutes or until chicken is tender and no longer pink, turning once. Remove from skillet; cover and keep warm.

5. Add garlic to skillet; cook and stir for 1 minute. Carefully add broth mixture; cook and stir until thickened and bubbly. Stir in tomatoes, pepper strips, wine, and basil; cook for 1 minute more.

6. Toss mixture with drained pasta and 2 tablespoons Parmesan or Romano cheese; arrange chicken on top.