Monday, May 12, 2008

Penne with Steak, Chicken & Sun-Dried Tomatoes


***This was one of those dinners that I did not want to end! It combined all of my favorites...sun-dried tomatoes, chicken, steak, and pasta! I had 1/2 of a left-over rib-eye steak from Longhorn Steakhouse that I was able to incorporate into this dish. I was glad that it didn't go to waste.

As you can probably tell by reading my blog, pasta is probably my favorite thing to cook. After being away from home last week, I was especially inspired to get in the kitchen this week. This pasta dish is one of those that I got a little creative with...no recipe required!***

Ingredients:
1 pkg. penne pasta (I only used 1/2 of the package)
10 oil-packed sun-dried tomatoes, sliced into thin strips
1 boneless, skinless chicken breasts
1 rib-eye steak, grilled or cooked to your liking
2 tbsp. fresh parsley, chopped
2 cloves garlic, minced
4 white boiler onions, chopped (these look like small, miniature onions...you could substitute with 1 regular-sized onion, instead)
2 tbsp. extra virgin olive oil (EVOO)
1 cup white wine
1/2 cup chicken broth
2/3 cup heavy cream
Italian seasoning, your choice (I used Alexander's 4 in 1 Gourmet Selections - "Tuscany Blend")
Parmigiana-reggiano cheese

Directions:
Preheat oven to 375 degrees. Place chicken in an oven-safe dish. Drizzle with a little EVOO and season with your choice of Italian seasoning. Bake for 30 - 40 minutes, or until juices run clear.

Bring a pot of water to a boil. Season liberally with salt, and add pasta. Cook until al dente. Strain pasta, reserving the pasta water.

Meanwhile, heat EVOO in a skillet over medium-high heat. Add onion and saute for 4 - 5 minutes. Add garlic and cook for another 1 - 2 minutes. Reduce heat to a simmer. Next, add white wine, broth, sun-dried tomatoes, and heavy cream. Stir well.

Add pasta to cream sauce mixture. Add pasta water, a little at a time, to the sauce mixture if needed. The pasta water contains starches, which will help create a better sauce. Stir well.

Remove chicken from oven. Let cool for a few minutes and then chop into small pieces. Next, chop steak into similar, small pieces. Add chicken and steak to cream sauce mixture. Add parsley and a dash more of the Italian seasoning...stir well. Simmer for just a few minutes...just until heated through.

Place on platter or plate and top with freshly grated parmigiana-reggiano cheese.

Serve hot.

3 comments:

Erin said...

This looks delicious. I'll have to try it this week. Mmmmm....

deLa said...

i tagged you to play the "look what i made" game. come see my blog!

Katie said...

Wow, this looks heavenly. All my favorite flavors!