Creamy Chicken Penne with Chicken, Dried Figs and Walnuts
This Creamy Penne with Chicken gets tons of taste and texture from California figs and walnuts. Use Real California Dairy for the creamy, cheesy sauce too. This baked pasta recipe from Chef Robert Del Grande is full of good for you flavor and protein too!
Ingredients
- 8 ounces dried penne pasta
- 8-10 California Dried Figs stems removed and chopped (about 4 ounces)
- 1 tablespoon balsamic vinegar
- ¼ teaspoon fine sea salt
- Pinch ground black pepper
- 8 ounces cooked chicken shredded
- 4 ounces Monterey Jack cheese grated
- ½ cup walnuts roughly chopped
- ¼ cup chopped Italian parsley
- ¼ teaspoon fennel seeds minced
- 1 cup chicken stock
- 1 cup heavy cream
- Grated Aged California Cheddar or Parmesan for garnish
Instructions
- Cook the pasta according to package directions. Drain and set aside.
- Combine the chopped figs, vinegar, salt, and pepper in a small bowl. Toss and marinate for 5 to 10 minutes or until the vinegar is absorbed by the figs. Drain off any excess vinegar.
- Preheat the oven to 350 degrees F (180 degrees C)
- In a large bowl, combine the cooked pasta with the marinated figs. Add the chicken, Jack cheese, walnuts, parsley, and fennel seeds. Stir well. Stir in the chicken stock and cream.
- Transfer the contents of the bowl to a 9-x-13-inch (23-cm x 33-cm) baking dish. Bake for 30 minutes or until hot and just starting to bubble.
- Let stand for 10 minutes before serving with grated Aged Cheddar or Parmesan on the side.
Notes
Serve warm and enjoy.
Nutrition
Calories: 503kcalCarbohydrates: 35gProtein: 23gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gCholesterol: 91mgSodium: 310mgPotassium: 315mgFiber: 5gSugar: 8gVitamin A: 959IUVitamin C: 4mgCalcium: 205mgIron: 1mg
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