Taste the Air-Chilled Difference®

Penne With Red Wine Chicken Sugo

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Penne With Red Wine Chicken Sugo

Serves 4

  • 2 pounds boneless skinless Smart Chicken thighs, diced large
  • 3 tablespoons olive oil
  • 5 cloves garlic, sliced
  • 1 teaspoon chili flakes
  • 1 cup red wine
  • 1 (28-ounce) can San Marzano or plum tomatoes, pureed
  • Salt and pepper, to taste
  • 1 pound whole-wheat penne pasta
  • ½ cup torn basil leaves
  • 2 ounces grated Parmesan cheese
  • Extra-virgin olive oil, for serving (optional)

Heat oil in a large pot over medium-high heat. Sear the diced chicken until golden brown. Add the garlic and chili and sauté until soft but not browned. Deglaze the pan with red wine. Add the tomatoes and season with salt and pepper. Simmer the sauce over medium-low heat for 45 minutes to one hour, until it thickens. In a separate pot, cook the penne according to package directions until al dente. Add the strained pasta and basil to the sugo (sauce), and stir. Top with Parmesan cheese just before serving, and drizzle with extra-virgin olive oil, if desired.

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