After my husband and I had just bought our first home -- and were as poor as church mice -- he would often open the refrigerator door and say, “There’s nothing to eat!” I would scoff, scrounge around, then make something exactly like this -- an affordable, tasty, hearty pasta dish that is so much greater than the sum of its parts. It's also relatively easy to make -- simply cook the onion until caramelized with sun-dried tomatoes, chile flakes, garlic, and chorizo, then add white wine, chicken, and cream to create a creamy onion sauce to pour over the cooked penne with some pesto and Parmesan cheese. —From The Kitchen
roast chicken, divided into bite-sized pieces
Parmesan cheese, plus some for serving
chopped parsley, plus some for serving
basil pesto, to taste
In This Recipe
Heat olive oil in a large heavy-bottomed pot and add the onion. Cook, stirring occasionally, over medium heat for 15 minutes, until the onion is softened but not yet browned.
Add garlic, salt and pepper, chile flakes, sun-dried tomatoes and chorizo and cook for another 10 minutes.
Add wine, chicken, and cream to the onion mix and bring to a simmer.
Cook pasta according to the package's instructions, until only just al dente, and save half a cup of pasta water.
When ready to serve, add the pasta and reserved pasta water to the onion sauce sauce along with the Parmesan and parsley. Stir to combine. Serve topped with a few spoonfuls of basil pesto, a little extra Parmesan and parsley, if desired, and a good grinding of black pepper.
I absolutely love food and food styling and have been writing a blog with my own recipes since July 2012. I also have a Pinterest page at http://pinterest.com/fromthekitchen/ and a Facebook page here: