Our family celebrates every Sunday with a special lunch, rosary, dessert, and family movie or game night. To celebrate Palm Sunday, it has become a tradition for me to make Penne Della Palma for lunch.
Penne Della Palma
(adapted from Father Leo Patalinghug's recipe)
Serves 3 to 4
1 boneless, skinless chicken breast
1 pound penne pasta
1 can hearts palm
2 cloves garlic, minced
1 cup cherry tomatoes, halved or quartered
¼ cup parsley, minced
½ cup grated Parmesan cheese
½ cup Italian seasoned breadcrumbs
1 Tbs olive oil
1 Tbs butter
½ cup brandy (Since we're Spanish, I prefer to use Sherry)
½ cup starchy pasta water
½ cup whipping cream
½ Tbs salt and pepper (or to taste)
1. Season the chicken breast (I like the 21 Seasoning Salute from Trader Joe's) and cook using a grill, grill pan, or saute pan. Once cool, slice into strips.
2. Boil pasta until al dente. Drain water, but reserve ½ cup of starchy pasta water.
3. Drain water from palms and cut into ¼-inch pieces.
4. In a large pan, heat olive oil and butter, then saute garlic, parsley, tomatoes, and palm. Add cheese and breadcrumbs, and combine.
5. Add brandy, water, and cream. (Caution: cooking with liquor is flammable)
6. Add pasta and chicken and mix together. Add salt and pepper to taste, and a drizzle of olive oil and a dusting of grated Parmesan cheese for more flavor.
Serve with crusty bread and a salad.