Penne with Chicken & Tomatoes in Adobo Cream Sauce


1 lb. box penne pasta
1½ lbs. boneless skinless chicken breasts
Kosher or sea salt, cracked black pepper and extra-virgin olive oil to taste

3 tablespoons unsalted butter
2 shallots, minced
⅓ cup all-purpose flour
2 cups chicken stock
2 cups heavy cream

Tomato Sauce:
3 large tomatoes, cut to ½-inch slices
6 cloves garlic, smashed
Pinch kosher or sea salt
½ teaspoon cracked black pepper

1½ cups Pecorino Romano cheese, grated
3 tablespoons chipotle chiles in adobo, puréed
3 large tomatoes, diced
¾ cup flatleaf parsley, chopped fine


Preheat oven to 400ºF.

Coat chicken breasts in a little olive oil, salt and pepper. Place a grill or sauté pan on medium-high heat and sear chicken breasts, 2 minutes on each side. Place chicken breasts on a sheet pan and place in oven for 15 minutes to finish cooking. Remove chicken from oven, slice thin and set aside.

Place tomato slices, crushed garlic, salt and pepper in a medium saucepan and add enough water just to cover tomatoes. Stew tomatoes over low heat for 20 minutes or until most of the water has evaporated and the tomatoes are nice and soft. Purée tomatoes in Cuisinart or other food processor, creating a sauce; set aside.

Heat chicken stock and keep at a simmer.

Heat butter in a saucepot on medium heat and add shallots. Turn heat to low and sweat shallots for a few minutes. Gradually add flour, whisking constantly – allowing butter to absorb into the flour – creating a roux. Gradually add heated chicken stock to roux, whisking constantly and allowing stock to thicken as you go. Once all of stock is added, pour in the heavy cream and continue cooking on low heat until mixture has thickened a bit, enough to coat the back of a spoon. Gradually add grated Pecorino Romano, whisking constantly. Whisk in puréed chipotles and puréed tomato sauce. Next, fold sliced chicken into sauce along with diced fresh tomatoes and chopped parsley; keep warm over low heat. Stir periodically to prevent scorching.

Cook penne in plenty of salted water until al dente. Drain pasta; add pasta to Adobo sauce, heat through and serve.

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