• Chef Pete

A Quick Authentic Italian One Pan Pasta Dish: Penne Con Aglio

Updated: Apr 23, 2020

Penne Con Aglio is an old Pietro’s Trattoria menu item that means “Penne with garlic” in Italian. We have since discontinued it from our menu, but often get customers asking to bring it back. Plus, it has always been an employee favorite. While I don’t see Penne con Aglio making a comeback anytime soon, I thought I would share the recipe with you.

Penne con Aglio is an easy to make “one pan” pasta that can be prepared fairly quickly on a weeknight or for an impromptu date night. With this meal, you will be in the kitchen for only a short amount of time, allowing you to spend more quality time with your family.

Pietro’s Penne con Aglio Recipe For 1 4 Ounces Dry Penne Pasta 3 Ounces Extra Virgin Olive Oil 1/2 Teaspoon Garlic, Whole, Peeled 4 Ounces Chicken Breast, Sliced 1 Tablespoon AP Flour 1/2 Cup Fresh Spinach 1/2 Cup Chicken Broth Kosher Salt, To Taste Ground Back Pepper, To Taste 1.5 Ounce Portobella Mushrooms, Sliced 2 Ounces Shiitake Mushrooms, Sliced 1 Calabrian Chile Pepper (Fresno Chile is a good substitute!)

Small Amount of Reserved Pasta Water

Pietro’s Penne con Aglio Recipe For Families 16 Ounces Dry Penne Pasta 1 1/2 Cups Extra Virgin Olive Oil 2 Teaspoon Garlic, Whole, Peeled 1 Pound Chicken Breast, Sliced 4 Tablespoon AP Flour 2 Cups Fresh Spinach 1 Cup Chicken Broth Kosher Salt, To Taste Ground Black Pepper, To Taste 6 Ounces Portobella Mushrooms, Sliced 8 Ounces Shiitake Mushrooms, Sliced 4 Calabrian Chile Peppers (Fresno Chile is a good substitute!)

Small Amount of Reserved Pasta Water

Directions: Bring a pot of heavily salted water to a rolling boil. The pasta water should taste like the ocean. Cook the pasta according to the box instructions. While the pot is boiling, heat a pan. Add oil. Flour the chicken, then place in the pan. Brown the chicken on medium high. Reduce heat to cook chicken until almost cooked all the way through. When your chicken is close to being done, add garlic, mushrooms and chili. Sautee for two minutes. Add spinach. Add chicken stock to the pan, season with salt and pepper. Once the stock has reduced, add the pasta into the pan with a small amount of pasta water. Toss pasta in the pan for about 1 minute, until all excess liquid has evaporated. Turn off the heat and add a drizzle of Extra Virgin Olive Oil. Toss to emulsify the pasta.

Note: Cooking time depends on the size of your chicken breast slices. Always do your best to practice safe and sanitary cooking methods.

I hope you enjoy making this in your home!

To download a printable version of the recipe, please click here.

Please remember, quality ingredients mean quality product.


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