Penne with Tuscan chicken from The Make-Ahead Cook: 8 Smart Strategies for Dinner Tonight: More Than 150 Kitchen-Tested Recipes You Can Prepare on Your Schedule by America's Test Kitchen Editors

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Notes about this recipe

  • mharriman on June 08, 2021

    This turned out to be pretty tasty, especially on a very humid evening. I used about 3 ounces of arugula instead of 5 because I didn’t want that much lettuce in the dish. The sauce is mild, even with 2 T of garlic paste, and could use a baguette to soak up the remainder in the pasta dish left at the end (husband’s suggestion for next time). For two of us, a pound of penne and 2 cups of shredded roasted chicken gave us leftovers for at least three servings. Dish went well with a Pinot Grigio and Tomato and lettuce salad. T says “make again.”

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