Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 600 grams of boneless, skinless chicken breasts with 1 teaspoon salt and 0.5 teaspoon black pepper.

2. 2

   Place the seasoned 600 grams chicken breasts in a steamer basket over simmering water and steam for 15-20 minutes, or until cooked through; then shred or dice the cooked chicken.

3. 3

   Cook 400 grams penne pasta according to package instructions until al dente, reserving 0.5 cup of the pasta cooking water before draining.

4. 4

   In a large skillet, heat 2 tablespoons extra virgin olive oil over medium heat, then add 2 minced medium shallots and cook for 3 minutes until softened.

5. 5

   Add 6 minced black garlic cloves to the skillet and sauté for 1 minute, then pour in 0.5 cup dry white wine and simmer for 2 minutes to reduce slightly.

6. 6

   Stir in 1 cup chicken broth, 10 halved cherry tomatoes, and the 600 grams shredded steamed chicken, bringing the mixture to a gentle simmer for 5 minutes.

7. 7

   Stir in 2 tablespoons unsalted butter until melted, and slowly add 0.25 cup of the reserved pasta cooking water until the sauce reaches desired consistency, seasoning with an additional 0.5 teaspoon salt and 0.25 teaspoon black pepper.

8. 8

   Toss the cooked penne pasta with the black garlic chicken sauce and sprinkle with 0.25 cup fresh chopped basil before serving immediately.