SIMPLE CHICKEN ADOBO PENNE PASTA

WITH CREAMY SUNDRIED TOMATOES AND BASIL SAUCE

Prep Time – 5 minutes

Cooking time – 30 minutes

Yields: 4 servings

1 box Penne pasta

2 tablespoons olive oil

1 large whole chicken, cut up into 8 pieces – boneless but skin on preferred

8 cloves of garlic, chopped

4 pieces fresh bay leaves

1 cup vinegar

1 teaspoon salt

½ cup soy sauce

3 to 4 cups chicken stock

2 cups fat free sour cream

1 cup sundried tomatoes, chopped (do not use the oil packed kind)

½ cup basil, torn into pieces

Cook pasta according to the package instructions.

Heat the oil for about a minute in a large, deep and non stick skillet. Add chicken and cook for about 3 minutes turning once until slightly brown. Add garlic, bay leaves, vinegar and salt and bring to boil for about 20 minutes until chicken pieces are soft and the vinegar has been slightly absorbed by the chicken.  The chicken skin must be browned at this stage. Add soy sauce (do not be generous with soy because sundried tomatoes are salty and enough to season your dish) and cook for another 5 to 10 minutes stirring occasionally.  Remove chicken and set aside.  Gradually add chicken stock depending on the amount of sauce you desired.  Simmer for another minute. Turn off stove, remove bay leaves, fold in sour cream and sundried tomatoes and stir until well combined. 

To serve, place pasta in a large mixing bowl and toss with the sauce. Add sauce gradually.  Transfer a good amount in a plate, garnish with basil leaves and top with chicken pieces.