Chicken & Penne

All cooked together in the same pan - about 20 min start to finish.

Ingredients: [tsp = teaspoon, Tbs = tablespoon]

• 2 frozen Costco or fresh chicken breasts
  
• 1-2 Tbs sesame, canola or peanut oil
  
• 1-2 Tbs fresh-ground pepper (or however much you like)
• 1-2 Tbs thyme
• 1/2-1c water
• 1/4-1/2c white wine (optional)
• 1-2 Tbs lemon juice
• 1-1 1/2 cups penne pasta, or as much as will fit around the chicken, level in the pan - it shouldn't pile over/above the chicken.
  
• 1 Tbs reduced chicken stock or 1/2 bouillon cube
• 1-2 Tbs capers
• 1-2 Tbs olive oil
  

1. Get a large skillet w/ a lid - preheat for a few minutes on med/med-high. When the pan is hot, use 1-2Tbs high-smoke-point oil like sesame, canola or peanut (olive oil burns too easily, add it at the end).
2. Brown the chicken, about 3 min per side or long enough to get some color - cook until almost done (season however you like - I used pepper & thyme - salt came from added stock later but if not using stock or bouillon, season chicken with salt).
3. Add a small amt. of liquid to the pan if it's starting to burn (lemon juice, water, and/or white wine or combo of all three) - just enough to keep the pan from burning but not too much to inhibit caramelization.
4. Before chicken is fully cooked, add about 1 cup water, 1/2 c white wine and if you like, 1Tb concentrated chicken stock or a half cube of non-MSG bouillon - it adds good flavah.
5. Bring liquid to boil.
6. Add a few handfuls of penne to surround chicken in the pan - not too much, making sure pasta is just covered (or almost) by liquid in the pan.
7. Pop on the lid & turn it down to low & simmer for as long as the package says to cook the penne (it won't be enough - read on).
8. When the timer goes off, check the penne - it should still be slightly undone. Using forks, shred the chicken in the pan then give it all a good stir. Check the amount of liquid - add a little water if the pan's looking dry (about 1/4 cup or so). If you want to add in vegetables, now's the time to do it - chopped asparagus, broccoli, mushrooms, red & yellow peppers - whatever you like. (David hates vegetables, so I cook/add mine separately.)
9. Pop the lid back on for about 5 minutes.
10. When the penne's done, take off heat & finish with capers & 1-2Tb olive oil and a pinch of the fresh herbs you started with. Taste for seasoning & add salt at the end if necessary.

Serve with fresh ground pepper and parmigiano-reggianoif you eat that sort of dairy.

Can be made & refrigerated for a cold chicken pasta salad. For cold salad, add fresh seasonal vegetables & a little extra olive oil when tossing to serve.