Penne Aglio E Olio with Chicken

By: Greg Flores, Chef
Greg Flores studied culinary arts at The California Culinary Academy in San Francisco. Upon graduation, Greg worked his way up from Extern to Sous Chef at Cate Marcella, a four star restaurant in Los Gatos, California. After a brief time as Executinve Chef at Bethany College, Greg is now back in Los Gatos as one of the chefs at Three Degrees in The Toll House Hotel.

Ingredients:
For Chicken
2 each boneless, skinless chicken breast
1/2 cup sugar
1/2 cup salt
1 T. black pepper
1 tsp. garlic, minced
1 cup BARGETTO Sauvignon Blanc
5 cups cold water
1/4 cup canola oil ( for cooking the chicken

For Pasta
4 cups cooked penne pasta
1/4 cup extra vignin olive oil
1/4 cup garlic, shaved
2 each boneless chicken breast cut into 1/4 inch cubes
4 T. Italian leaf parsley, chopped
1 T. crushed red pepper flakes
salt and pepper to taste
parmesan, grated, to taste

Procedure:
For Chicken
1. Combine all ingredients (except for oil) and brine for 1-2 hours.
2. Remove chicken and discard brine.
3. Preheat oven to 350°.
4. Heal oil in a large nonstick saute pan over medium heat.
5. When oil is hot, place chicken in pan and cook for 3 minutes or until golden brown.
6. Turn chicken and cook an additional 3 minutes.
7. Place on nonstick pan and cook in oven for 10 minutes.
8. Remove from oven, put on plate and place in refrigerator for 20 minutes.
9. Remove from refrigerator and cut into 1/4 inch pieces.

Procedure:
For Pasta
1. In a large nonstick saute pan over medium heat add olive oil and shaved garlic.
2. When garlic just starts to brown add chicken, parsley and pepper flakes.
3. Stir in cooked pasta and season with salt and pepper
4. Don’t forget the cheese.