This recipe is inspired by the region of Liguria in Italy.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 cups penne pasta, uncooked
1/4 cup flour
1 tsp. dried basil leaves
4 small boneless skinless chicken breasts (1 lb./450 g)
2 Tbsp. extra virgin olive oil
1 jar (650 mL) Classico di Genoa Tomato & Pesto Pasta Sauce
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How do I make it ?
Cook pasta as directed on package, omitting salt.
Meanwhile, combine flour and basil in shallow dish. Add chicken, 1 piece at a time, to flour mixture; turn until evenly coated with flour. Shake chicken gently to remove excess flour.
Heat oil in large skillet on medium heat. Add chicken; cook 2 to 3 min. on each side or until golden brown on both sides.
Pour pasta sauce over chicken; cover. Simmer on medium-low heat 10 min. or until chicken is done (165ºF).
Drain pasta; serve with chicken and sauce.
Kraft Kitchen Tips!
Serve sprinkled with Kraft 100% Parmesan Grated Cheese.
Calories From Fat
% Daily Value
Fat 15 g
Saturated fat 2.5 g
Cholesterol 65 mg
Sodium 610 mg
Carbohydrate 57 g
Fibre 4 g
Sugars 11 g
Protein 36 g
4 servings, 1/4 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.