Blackened Chicken Penne

My spin on a hometown favourite


2 bone-in, with skin on chicken breasts

4 cups of tomatoes, pureed (canned or fresh)

1 cup of cream

1/2 cup of fresh basil leaves, minced

2 tbsp of olive oil

1 tbsp of butter

1 onion, minced

4 garlic cloves, minced

2 tbsp tomato paste

1 green pepper, sliced into thin strips

1 lb of penne pasta

1/2 cup of shredded Parmesan

Dash of cayenne pepper

Kosher salt and freshly cracked black pepper


Step 1: Preheat the oven to 350 F. See the recipe for Spicy Roasted Chicken - do the exact same, set aside.

Step 2: While the chicken is roasting, in a large sauce pot over medium heat, add the olive oil and butter and allow to heat up. Add the minced onion, cook for 1 minute then add the garlic. Season with Kosher salt and freshly cracked black pepper. Cook for 4 minutes.

Step 3: Add the pureed tomatoes. Mix well then add the cream, green pepper and basil leaves. Let this simmer on low for 20 -30 minutes.

Step 4: Cook the penne according to the package instructions. Slice chicken into strips or chunks. Add this to the tomato cream mixture.

Step 5: Add most of the Parmesan cheese to the pot, but save a little for individual garnishing. Add the cooked penne and mix everything together.

Top off with a little fresh Parmesan and dried parsley and serve with fresh baguette or Grilled Garlic Bread