Chicken a la’ Phoenix is my own recipe that you will find absolutely delicious. You will need 1 pound boneless chicken, 1 cup olive oil, 1 teaspoon salt, 1 teaspoon crushed red pepper, ¼ cup chopped garlic, Romano cheese, 1 tablespoon butter, 1 cup fresh parsley, 1 cup white wine, 1 pound of penne pasta.
In large skilled place butter and chopped garlic and simmer for about 5 minutes. Next add olive oil, salt, and pepper, continue to simmer on low heat for another 5 minutes. Turn off heat and add 1 cup white wine.
In baking dish place chicken pieces, add ½ cup olive oil, ¼ cup of freshly grated Romano cheese, and 1-teaspoon oregano. Bake chicken in a 350-degree oven for about 20 minutes. Remove from oven cover and place aside.
In large pot bring 4-5 cups of water to boil, add contents of penne and follow cooking directions on back of package. When cooking is complete, drain excess water and place in large pasta bowl. You can use fresh pasta but sometimes it can become soggy due to the fact it absorbs much of the sauce.
You can substitute the penne for rigatoni if desired. In addition, you can follow the same recipe only in place of the chicken you can use shrimp and scallops. If you prefer Parmesan or Locatelli you can use in place of the Romano.
The sauce is very light and tasty. This recipe is from my own personal recipe archive and I am happy to share it with others. Enjoy!