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1
Defrost the chicken till it's soft on the outside but still frozen in the center.
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2
Skin the onion and slice it in two from top to bottom.
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3
Slice into wide strips.
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4
Peel crush and chop the garlic fine.
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5
Add the oil and butter to a 12-inch pan that has a cover.
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6
When it is melted mix the two well.
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7
This tempers the butter so it burns at a higher temperature.
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8
Add onions and sautee till they just start to brown, then add the garlic, and pepper and salt (I don't use salt).
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9
Continue to cook the onion garlic till it starts to carmelize on the bottom of the pan.
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10
Don't burn the garlic.
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11
Add the stewed tomatoes and break them into bite sized pieces.
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12
Stir till the acid in the tomatoes has lifted the caramel from the bottom of the pan.
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13
Lay the half frozen chicken on top of the sauce and cover, and set the heat to low.
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14
fill a pan with water and add a pinch of salt and a splash of olive oil.
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15
Turn up heat and bring to a boil.
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16
After 20 minutes turn the chicken over, replace the cover and simmer on low for 20 more minutes.
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17
Add the pasta to the water.
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18
It's thick and needs a bit more time than spaghetti to cook.
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19
Plate the chicken and spoon the sauce over it with a slotted spoon.
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20
Drain the pasta and dump it in the sauce thats left in the pan.
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21
The sauce should be light and watery, not thick like spaghetti sauce.
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22
Stir till the penne is coated inside and out, then spoon onto the late.
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23
Variations.
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24
This recipe will leave left over pasta (unless you're a really big eater), so you can add chicken for a third person with same amount of ingredients, or use only 2/3 of a bag of the pasta.
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25
You can also add an 8oz.
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26
package of fresh mushrooms.
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27
Don't slice them but quarter them from the stem down.
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28
Add them between the garlic and tomatoes so you can infuse them with the garlic flavor.
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29
ENJOY!
