Penne Mediterranean

Penne Mediterranean

Details

Penne pasta is tossed with chicken, feta, sun-dried tomatoes, mushrooms and a light, stock-based sauce.
  • Serves: 4
  • Active Time: 40 mins
  • Total Time: 40 mins
  • Views: 51,381
  • Success: 98%

Steps

Step 1: Preparing Your Mise en Place

• 2 boneless, skinless chicken breasts
• 2 cloves garlic
• 10 oz mushrooms
• 1/2 cup sun-dried tomatoes, packed
• 2 cups white chicken stock
• 1/4 cup dry white wine
• 1/4 tsp red chili flakes
• 1 tbsp Italian flat-leaf parsley
• salt (1 tsp/liter of water for cooking pasta)

Method

To begin your mise en place, bring a pot of well-salted water to a boil. While the water heats up, émincé the garlic. Remove the stems from the mushrooms and cut them into quarters. Finely chop the parsley leaves and slice the sun-dried tomatoes into slivers, if needed. Note: If the sun-dried tomatoes are packed in oil, drain off the excess. Next, cut the chicken into bite-size pieces. Finally, measure out the chili flakes, white wine, chicken stock and set everything aside.

Step 2: Cooking and Serving the Dish

• 8 oz penne pasta
• parmesan cheese (to taste)
• kosher salt (to taste)
• freshly ground black pepper (to taste)
• 2 tbsp grapeseed or olive oil
• extra-virgin olive oil (for finishing)
• 1 cup feta cheese (8 oz)

Method

To cook the dish, heat a large pan over medium-high heat. Once hot, add about 1 tablespoon of the oil. Add the chicken, spreading it out slightly, so that it cooks evenly. Season with salt and pepper and cook just until barely cooked through (the chicken will be added back to the sauce later to finish cooking). Remove it from the pan and set aside, while you cook the mushrooms.

Add a touch more oil and sauté the mushrooms until they start to release their juices and begin to brown. Then add the sun-dried tomatoes and chili flakes, followed by the garlic. Sauté everything for about 30 seconds and then deglaze with the white wine. Let the wine reduce down a bit, before adding the chicken stock. Bring the sauce to a boil, and then lower the heat. Let the sauce simmer until it reduces by about a third.

While the sauce reduces, cook the pasta in well-seasoned, rapidly boiling water. About a minute before the pasta is ready, add the chicken to the sauce to cook through. Once the pasta is al dente, reserve about one cup of the cooking water, just in case you need to thin out the sauce.

Drain the pasta, add it directly to the skillet and gently toss to combine. Here is where you would add a touch of the cooking liquid, if the pasta looks a bit dry.

To finish, break up the feta cheese into big pieces. Add the feta and parsley, and gently toss everything together. Taste for seasoning and serve immediately with parmesan cheese and a drizzle of extra-virgin olive oil, if desired.

29 Comments

  • Steve E
    Steve E
    I have only two words to describe this dish...."rock star". That's both what it tastes like and what you'll be when you serve this to guests.
  • Judi G
    Judi G
    This is my first try at your recipes and this was an awesome one. It was delicious, different and not difficult to make. BUT I did not reduce the liquid enough so I certainly did not need any of the pasta liquid. I find it difficult to judge "reduce by a third/half whatever" and never know it we are talking 10 minutes or an hour. I think it depends on the size of the pan, but I need to work on that. Loved the chunky mushrooms (I have always sliced them finer and these are so much better). I was amazed at how little pasta made this a meal. I would have used way more, so I am learning that less can be much better. We have lunch for the two of us tomorrow, which is great... I can't wait to try another couple of recipes on the weekend.
  • Jenny M
    Jenny M
    I made this one the other night and thought we were going to have leftovers for at least 2 days ... yeah right! It disappeared that same day!! A really good dish with a lot of flavor. Thanks!!
  • Greg K
    Greg K
    I have made this a few times and the family loves it. This will be a regular dish for us.
  • Chester 4
    Chester 4
    I don't always have White Wine around. What would be a good substitute for it?
  • Dawn T Rouxbe Staff
    Dawn T
    You could leave it out all together, especially since there is chicken stock already. You could also add a teaspoon or so of white wine vinegar for the little punch of acid, which is what the white wine would have done. All in all though, I think you would be okay to leave it out.
  • Mike M
    Mike M
    I made this dish for family and guests last night at the cottage, and it was a huge success. I have to say, as I was cooking, I wondered where, exactly, the Mediterranean flavour would come from. There was nothing exotic about the ingredients. I threw in an extra pinch of chili flakes because I like some spice, and added some shrimp at the last minute, and the end result was fantastic. The flavour was subtle at first, but halfway through, my mouth was filled with this incredible taste. Even the kids gobbled it up. I'll make this one again.
  • Donald D
    Donald D
    Really a great dish to impress your friends. The key is to 'prep' all ingredients (ok, 'mise en place' as learned on Rouxbe), before guests arrive. Instead of 'slaving' in the kitchen by myself, I decided it would be fun to entertain there (after all, that's where the wine fridge is). This is not only fun to cook, but is truly delicious. I served it on a large platter, which was devoured with pleasure.
  • Joe G Rouxbe Staff
    Joe G
    Love doing pasta family style as well. Fun for all. Easy for the cook. Platter it up! Glad you liked it.
  • Patricia W
    Patricia W
    I made last sunday,was so good,my husband loves pasta,and for him was amazing,i can not wait to try another recipes thanks!!!!!!!!!
  • Steve M
    Steve M
    I just finished washing up from making this and although it didn't turn out entirely as I expected, it ended up being pretty good. First of all not being a mushroom fan I subbed in some snow pees for the mushrooms. After I let the stock reduce for a while, I still had WAY too much juice in the bottom of the pasta with the chicken. After I had put the chicken back in, and added the pasta (and let it reduce for another 5 minutes) I spooned out the stock and kept in the pan. I had opted to use goats cheese as opposed to feta so crumbled a bunch over top and tossed so that the cheese melted and coated the pasta. Ended up OK though not necessarily as planned. If I had a do-over, I'd add the snow pees near the end. Nice one!
  • Cathleen P
    Cathleen P
    I'll admit I was a bit hesitant to try this and thought the stock based sauce might be a bit bland. Boy was I wrong. I used a good goat feta and reduced the sauce a bit more than by a third and it certainly wasn't dry, but not runny either. Nice to have sundried tomatoes again too. Darned near perfect. Thanks for this!
  • Tobin H
    Tobin H
    This is the first recipe that I have made from this site. It is a really nice combination, and the prep time was really minimal. I also added shrimp to this (chopped prwns), and I can't say that it made that much of a difference. I also added more feta than called for, because it appeared sparse before eating. I was right, as far as my tastes are concerned. Next time, I will add more tomoatoes, but this really is a nice recipe.
  • Jose lyndo A
    Jose lyndo A
    I have cooked it. Should it be salty? I only add salt to taste. any advice...
  • Dawn T Rouxbe Staff
    Dawn T
    First and foremost, it should taste good, not salty. If it is properly seasoned it shouldn't really taste very salty, as the salt is really used to bring out the flavors of the ingredients. Did you use homemade stock? Was the feta you used salty? Where any of the other ingredients you used overly salty? These are all things to consider. I would suggest that perhaps you also watch the How to Season with Salt Lesson. Cheers!
  • Jacqueline B
    Jacqueline B
    I have to bring a meal in one pot to a family event, I wanted something lighter than the usual lasagna and wonder if this would work. Perhaps cook the pasta to a tough "el dente"? Prepare it in my dutch oven and reheat it? Your thoughts and ideas would be appreciated. Thanks
  • Kimberley S Rouxbe Staff
    Kimberley S
    The flavors in this dish will be fine, but reheated pasta is usually never as good (or as pretty) as when it is cooked and then served immediately. If this dish sits overnight, it will soak up much of the stock-based sauce. I wouldn't under cook the pasta too much - that would mean that you'll need more time during reheating. You'll likely have to add more stock to finish cooking and loosen the noodles. You also may run the risk of overcooking the chicken if the noodles take too long. You might also want to add the feta just before serving. Good luck, hope it works out!
  • Jacqueline B
    Jacqueline B
    Your right, too many risks and no one likes soggy pasta. I will make the sauce and chicken in advance. I can make the pasta onsite and add the feta then.
  • Kimberley S Rouxbe Staff
    Kimberley S
    Ah, better solution. Have a fun gathering!
  • Patricia G
    Patricia G
    I'm a first time poster and beginning cook, so I'm admittedly not too creative in the kitchen yet. I'm not a fan of mushrooms - can someone suggest a suitable replacement?
  • Dawn T Rouxbe Staff
    Dawn T
    If you do not like mushrooms, you can simply leave them out. If you happen to like artichokes, you could add some marinated artichokes near the end. Really you can add anything you like to personalize this dish to your liking. Cheers!
  • Ryan M
    Ryan M
    I used homemade vegetable stock in this recipe instead of the store bought chicken stock I used the first time. The dish was outstanding both times but we preferred it with the homemade stock. I just need to make a chicken stock to give that a try. Excellent recipe! I also used rigatoni instead of penne and it worked well.
  • Ryan M
    Ryan M
    Also forgot to add that I deglazed with MGD (Miller Geniune Draft) Beer because I didn't have any white wine. Turned out great!
  • Gina A
    Gina A
    This is the first one I tried of your recipes. I really thought I knew how to cook pasta - boy was I wrong! Everything tasted so different and so much better!
  • Colleen M
    Colleen M
    This was so good and easy. It was even better for lunch the next day.
  • Gary H
    Gary H
    How would fresh Roma tomatoes pair in this dish?
  • Dawn T Rouxbe Staff
    Dawn T
    If using Roma tomatoes instead of sun-dried tomatoes, you could expect that the tomato flavour would not be as intense. Due to the fact that sun-dried tomatoes have a more concentrated tomato flavour. The Roma tomatoes would be more liquidy because they are not dried. While the results would not be the same they would likely still be good. The best way to know for sure, is to make the dish both ways. I can almost guarantee that you will like it better with the sun-dried tomatoes. Cheers!
  • Jennifer A
    Jennifer A
    I have been a long-timemember of rouxbe; this is one of the first recipes I tried out on my own, and I keep coming back for it. It's wonderfully tasted, but not so complex that a beginner will have many troubles. I love this recipe, and I love Rouxbe. Thank you!!!
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Jennifer! Thanks so much for learning with Rouxbe and for your wonderful comments! I too am a fan of this recipe! All the best and keep on cooking! Chef Kirk

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