PENNE CASSEROLE WITH CHICKEN

Execution: Cut the chicken into strips and season with salt. Chop the onions and peppers into thick strips and finely chop the garlic. Grate the tomato on the thick side of the grater (we have no use for its peel). In a heavy-bottomed pot, heat one tablespoon of olive oil over low to medium heat and sauté the chicken until well browned on all sides. Once well browned, remove it from the pot and add another tablespoon of olive oil and the onions. Use a wooden spoon and 2 tablespoons of vinegar to scrape whatever is left from the sautéed chicken from the bottom of the pot (here’s where all the taste is) and reduce the heat until the onions are caramelized. Once the onions are soft enough, add the peppers, mix well and let them release their sugar for about 5-7 minutes. Then, add the chicken, tomato paste, paprika, sugar, garlic, thyme and parsley. Sauté for 2-3 minutes and add the tomato and chicken stock. Turn up the heat to medium-high. Cook until the chicken is ready, for about 20-25 minutes with the lid closed. In a large pot, cook the Penne Rigate Primo Gusto in plenty of water, but take them out 2-3 minutes earlier then recommended to the package instructions. After making sure that our chicken is well cooked, add the pasta in the pot, mix well and continue cooking for 5 more minutes over low heat with the lid open. Serve with fresh pepper and some parsley.