Chicken Penne with Poppyseeds

This is a dish that a good friend of ours brought over early last spring when we were going through a rough time.

It has become one of our family’s favorite meals – I probably make it once every week to 10 days! My kids will eat it, my husband LOVES it. Last night we had it and he came home from work late, walked in the kitchen and was like “I didn’t know you were having this, I would have tried to get here sooner!” (even though he had plenty left on a plate I set for him – he just wanted to eat it sooner!!)

I have worked to perfect this dish, adjusting a few things here and there as I go, but my husband thinks I have finally perfected it!

It is great hot and fresh. But it is also amazing cold – which is why it makes a nice dish to bring to families with new babies or whatever because they can eat it however they want to. I brought it to my in-laws house last week when my father-in-law’s dad had passed away. Everyone loved it. And today I served myself some of the leftovers for lunch: cold with some cherry tomatoes added! Yummy!

So here is the recipe: (sorry I do not have a picture, I will take one next time)

Poppyseed Chicken Farfalle

1 box Farfalle pasta – the bowties!
6 boneless, skinless chicken tenderloins (again, you can adjust this. I have made it with less when I had less on hand….and more when I can – I have even made it without meat at all!)
1 tsp poppyseeds
Shredded Asiago cheese to taste (we put about 1/3 c in the dish once it’s cooked up, and then use some to sprinkle on our own plates once it’s served)

Marinade:
1/2 c. Extra Virgin Olive Oil
1/4 c. balsamic vinegar
4 cloves garlic, minced
6 TB water
4 TB Dijon Mustard
8 TB sugar
Stir together the marinade ingredients and pour it over the chicken. Allow to marinade anywhere from 3 hours to overnight. Boil the pasta. Grill up the chicken (I do mine on my George Foreman – I think it is perfect this way). Once it is all grilled up, cut into small bite sized pieces – small enough for the little ones to eat! Boil the excess marinade until it reduces by half. (When I don’t use meat, I just do this as a sauce.) Add the poppyseeds. Toss everything together and serve with your favorite colorful salad!

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7 thoughts on “Chicken Penne with Poppyseeds

  1. Amber says:

    It’s a relief to make something everyone likes. That recipe sounds great, unfortunatly, my boyfriend is a vegetarian so no meat dishes for us!

  2. Jen says:

    This looks really good, and healthy! It can be hard to find recipes that “work” with whole wheat pasta, but this looks super. Can’t wait to try it out.

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