Recipe: Penne Cardinale

A few weeks ago I received a flyer from Buca de Beppo, a nationwide chain that, per its Website, offers "fresh, authentic Italian food served family style." One of the menu items pictured was Penne Cardinale, which appeared to be chicken and artichoke hearts in a white sauce, garnished with green onions.

Everything about that appealed to me, so I looked online for a recipe. I found Buca de Beppo's recipe, and decided to try a healthied-up, lowered-fat version, using tofu in lieu of the cream and butter called for in the original recipe. If you're fond of changing up recipes, or if you live with someone who is, then you know first-hand that sometimes, it works out on the first try. Other times, not so much. Happily, this was one of those perfect-on-the-first-try recipes. My family gave it a 5-star rating, and I agree. I hope you'll enjoy it, too!

Penne Cardinale

Ingredients:

1 pound penne pasta
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cubed into 1" pieces

5 green onions, sliced (reserve a few tablespoons of the green part of the stalk for garnish, if desired)
2 tablespoons bottled minced garlic (or 6 garlic cloves, minced)
1 teaspoon crushed red pepper flakes
1 (12-ounce) package silken tofu, drained (I prefer Mori-Nu tofu)
1/2 cup milk (I used plain soy milk)
1 tablespoon margarine or butter
1/2 cup white wine (I used a mild Chardonnay)

1 (14-ounce) can quartered artichoke hearts, drained
1/2 cup grated Romano cheese

Directions:

Prepare penne according to manufacturer's directions. Drain and keep warm.

Meanwhile, heat oil in large skillet over medium-high heat. Add chicken, green onions, garlic, and red pepper flakes, and cook, stirring often, until chicken is browned and just cooked through.

Meanwhile, combine tofu, milk, and margarine in blender, and puree until very smooth.

Remove skillet from stove. Add tofu mixture, wine, artichoke hearts, and Romano cheese, and stir to combine. Turn stove heat to low. Return skillet to stove, and cook on low, stirring often, until heated through.

In a large bowl, combine chicken mixture and penne, and stir to combine. Garnish with reserved green onions, if desired. Serve immediately.

Chef's Notes: Tofu "cream" sauce doesn't like to be overcooked, so don't hold it on the stove: Serve it as soon as it's ready, and put away the leftovers promptly. When your reheat leftovers, do it gently. The stove top is the safest, but if you have to microwave it, add a little bit of water, use a lower power setting, and stir often.