PENNE   ALFIO

Wow!  This is such a great meal that’s so easy to prepare yet seems so elegant.  This is the perfect time of year to use fresh ingredients.  I picked the oregano, thyme and basil from the pots on my back deck. The red pepper flakes I received from my sister in law who grew the peppers last year and dried them.  Fresh ingredients just make everything pop. 

This recipe was so easy to throw together. Add a wonderful salad and maybe a little garlic cheese bread and you have it made. Be sure to check out Gordy’s wine blog at http://gordy-wine-in-omaha.blogspot.com/ to find out what wine matches perfectly with this pasta dish.

PENNE ALFIO

Serves 4

1 Tbsp. olive oil

4 boneless, skinless chicken breasts, diced

2 cloves garlic, minced

½ tsp. salt

½ tsp. crushed red pepper flakes

1 tsp. oregano

1 tsp. thyme

1 tsp. basil

2 ounces sun dried tomatoes in olive oil, chopped

1 (14 oz.) can artichoke hearts packed in water, chopped into bite size pieces

1 (14 oz.) can chicken broth

1 (12 oz.) box penne pasta

¼ cup Parmesan cheese, grated

In a large skillet heat oil and add chicken and garlic.  Brown chicken, then add salt, red pepper, oregano, thyme and basil. Stir until fragrant, for about 1 minute.  Add tomatoes, artichokes and broth.  Simmer on medium heat for 30 minutes.  Cook pasta according to package directions.  Spoon sauce over pasta and sprinkle with cheese.