Before I start into this set, I must warn you that with these 2 combined, here are a lot of dishes. I personally feel they are worth it, but that’s just me. The pasta part of this alone takes about 40 minutes or so, which is not too bad, but I started by making the biscuits which took me about 20 minutes, so it took a little over an hour for everything to be cooked and served up. Note: I chose buttermilk biscuits because I still had buttermilk which was good from the chicken strips in #74 and I didn’t want to waste it.
Set the oven to 450 degrees for the biscuits (and if you are lucky like me with a second oven, start that other one to 350 degrees for the perfect chicken style).
So I started by preparing the biscuits. In a medium bowl add 2 1/2 C self-rising flour and 2 tsp sugar. Using a fork, stir them together. Add 1/2 C butter (I use unsalted and cut it up a little before I put it in as I have made a mess in the past by starting with the whole stick). Using a pastry cutter, cut in the butter till you have a crumbly mixture. Stir in about 3/4 C buttermilk till the dough leaves the sides (add more buttermilk as needed till it comes away from the sides but is not too sticky, recipe calls for 3/4 – 1 C). On a lightly floured surface, knead the dough just until smooth (it won’t take long). Sprinkle the top with a little flour and roll it out to be about 1/2″ thick, then use a biscuit cutter to cut as many as you can. Set them on a non greased baking sheet, shoulder to shoulder for soft sides or a little apart for crusty sides (we put them a little apart). Set aside and work on the rest.
Rinse off the chicken breast and dry it thoroughly. Select your chicken cooking option: Option 1: perfect chicken style Option 2: skillet cooking style.
Option 1: Perfect Chicken Style
Using a chipotle rub, cover the chicken on both sides and rub it in a little. Heat oil in a Dutch oven over medium heat, and cook the chicken about 2-3 minutes on each side. Then bake at 350 degrees for 25 minutes, and then rest for 5 minutes when done, before cutting. Once in the oven, chop 1 red bell pepper, 1 yellow bell pepper, 1 red onion, and 2 Roma tomatoes.
Option 2: Skillet/Grilled Chicken
Rub chicken with olive oil, then sprinkle the chipotle rub on both sides. Grill or cook in the skillet till fully cooked. While this is cooking, chop 1 red bell pepper, 1 yellow bell pepper, 1 red onion, and 2 Roma tomatoes.
For option 1, put the biscuits in the 450 degrees for the last 5 minutes (they need to cook 10-12 minutes, so with this 5 and the 5 for resting, they should be about ready when you are done with the rest). For option 2, put the biscuits in a couple minutes after you start cooking the pasta.
In a large pot, bring water to a boil. Once chicken is in the oven for option 1 or at least cooking for option 2, add Pene pasta once boiling, stirring occasionally. Remember your biscuits… In a separate skillet, heat 2 tbsp olive oil over medium heat, and sauté the bell peppers and onion till soft. Add 1 jar of Alfredo sauce (I used prego) and stir to combine. Salt and pepper to taste, and stir regularly. Once the pasta is done, drain and return to the pot. Top with enough sauce to coat well (for 1 lb of pasta I would use all be sauce) and stir to coat. By now, your biscuits should be done, your chicken should be rested, and your sauce should be hot.
Serve the pasta tossed is the sauce, topped with tomatoes and olives, then some chicken slices, and a dollop of sour cream. You could add some tortilla strips (or crumbled chips) if you like, or toss your chicken in buffalo sauce like my husband likes. Biscuits on a side plate served with butter and maybe honey. Enjoy!