Penne with Chicken & Tomatoes

Ingredients:

• 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

Directions:

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.