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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Penne and Chicken di Genoa Recipe

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This recipe for Penne and Chicken di Genoa is from The White Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-2 pound package Penne Rigate, cooked as directed
1 pound skinless boneless chicken breasts, cut into strips
2 tablespoons olive oil
2 (26 ounce) jars Cassico Spicy Tomato and Pesto Pasta Sauce
1 (15 ounce) container ricotta cheese
2 cups mozzarella cheese, shredded
1 cup frozen chopped spinach, thawed and well drained
1/4 cup grated Parmesan cheese
2 eggs
Directions:
Directions:
Cook chicken in oil until brown. Add pasta sauce to chicken. In a separate bowl combine ricotta, 1 cup mozzarella, spinach, Parmesan, and eggs. In a 9 by 13 inch pan, Spread 1 cup sauce mixture. Top with 1/2 of the penne, 1/2 of the ricotta mixture, and more of the sauce. Repeat layering, ending with sauce. Cover and bake for 40 minutes at 350º. Uncover and top with remaining mozzarella. Bake for 5 minutes.

 

 

 

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