Pollo E Penne Di Genoa (Genovese Chicken and Penne Pasta)

• penne rigate↗8 ounces
• flour↗1⁄4 cup
• dried basil or oregano leaves↗1 teaspoon
• boneless skinless chicken breast halves (about 1 lb)↗4

  (about 1 lb)

• olive oil↗2 tablespoons
• classico di genoa pasta sauce (Spicy Tomato & Pesto)↗1 ounce

  jar

Step-by-step instructions

1. 1

   Cook penne rigate as package directs; drain.

2. 2

   Combine flour and basil in paper or plastic bag. Add chicken; shake to coat evenly.

3. 3

   In large skillet, over medium-high heat, brown chicken in oil. Remove chicken from skillet; drain.

4. 4

   In same skillet add pasta sauce. Bring to a boil. Return chicken to skillet. Reduce heat.

5. 5

   Cover; simmer 15 minutes or until chicken is fully cooked. Serve with hot penne.