Best Chicken Genovese Recipes

Pollo E Penne Di Genoa (Genovese Chicken and Penne Pasta) image

Provided by Gaelige Coinnaigh

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

8 ounces penne rigate
1/4 cup flour
1 teaspoon dried basil or 1 teaspoon oregano leaves
4 boneless skinless chicken breast halves (about 1 lb)
2 tablespoons olive oil
1 (26 ounce) jar classico di genoa pasta sauce (Spicy Tomato & Pesto)

Steps:

Cook penne rigate as package directs; drain.
Combine flour and basil in paper or plastic bag. Add chicken; shake to coat evenly.
In large skillet, over medium-high heat, brown chicken in oil. Remove chicken from skillet; drain.
In same skillet add pasta sauce. Bring to a boil. Return chicken to skillet. Reduce heat.
Cover; simmer 15 minutes or until chicken is fully cooked. Serve with hot penne.

Nutrition Facts : Calories 566.2, Fat 13.5, SaturatedFat 2.1, Cholesterol 68.4, Sodium 966.3, Carbohydrate 69.4, Fiber 2.8, Sugar 17.4, Protein 39.1

Chicken Genovese image

Provided by Poppy

Categories Poultry

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

20 ounces boneless skinless chicken breasts (cut in strips)
1 cup olive oil
1 (32 ounce) can Italian plum tomatoes
2 shallots (sliced)
2 cups mushrooms (sliced)
1 red pepper (sliced)
1/2 cup pitted Spanish olives (sliced in half)
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh rosemary
2 teaspoons ground black pepper
1 teaspoon celery salt
2 tablespoons sugar
1/2 cup heavy cream
1/2 cup grated cheese

Steps:

In saucepan over medium heat, place ½ cup olive oil.
When hot, add mushrooms, shallots and red peppers.
Cook for 3 to 4 minutes or until mushrooms start to soften.
Turn to low heat.
Crush plum tomatoes by hand and add.
Stir thoroughly.
Add basil, rosemary, black pepper, celery salt and sugar, and simmer for 15 minutes.
Add Spanish olives.
This sauce can be made ahead of time if desired.
When ready to eat, cut chicken in thin strips, approximately l ounce.
Lightly coat with flour and place in hot frying pan, over medium heat, containing ½ cup olive oil.
When chicken is golden brown, turn it over.
Add prepared sauce to chicken and add ½ cup heavy cream.
Stir thoroughly.
Serve Chicken Genovese over pasta or white rice.
Top with grated cheese and fresh parsley, if desired.