Penne with Chicken & Tomatoes

A Fast Pasta Dish Combining a Simple Tomato Sauce with Arrezzio® Italian Penne Rigate. Garnished With Shaved Parmesan and Fresh Parsley.  


  • 1 LB Arrezzio® Classic Italian Penne Rigate – SUPC: 5204530
  • 4 tsp olive oil; divided
  • 2 EA  6 -7 oz chicken breast fillets
  • 1 small onion or shallot, diced finely
  • 2 garlic cloves, chopped
  • 15 oz can Tomatoes, petite diced
  • 1/2 Cup water
  • 1/3 Cup fresh parsley, chopped
  • Salt and pepper to taste
  • Parmesan shavings


  1. Heat 2 tsp of Olive oil in a large frying pan and add the raw chicken fillets.
  2. Season to taste and cook until they reach a minimum internal temperature of 165F. Remove and cut into ½” slices.
  3. Add the remaining Olive oil and cook the onion and garlic for 5 minutes until soft.
  4. Add tomatoes, juice and ½ Cup of water. Increase heat, bring to a boil, then simmer for 5-10 minutes.
  5. While the sauce is simmering and the chicken in cooking, boil 5 Qts. of Water. Add 1 TBLS of salt and the uncooked penne pasta. Cook to al dente, approximately 9 minutes; stirring occasionally to prevent sticking. Drain.
  6. When the sauce and pasta are complete, stir in the fresh parsley to the sauce and add salt & pepper to taste.
  7. Add the drained pasta to the sauce, marry and plate.
  8. Top with the cooked chicken slices, Parmesan shavings and chopped parsley for garnish.