Pantry Friendly Penne with Chicken, Pine Nuts and Tomato

 

12 ounces dry penne (or similar tube pasta)

1/6 cup pine nuts

2 T. olive oil

One 28-ounce can crushed tomatoes

1 tsp. garlic powder

1 tsp. dried basil

3/4 tsp. salt

1/4 tsp. sugar

One 10-ounce can chicken, rinsed and drained

1/2 cup Parmesan cheese

 

Cook the pasta according to the package directions. While you’re waiting for the water to boil, you can toast the pine nuts. Place them in a shallow pan on the top rack of an oven set at 350°F. Roast for several minutes. (You have to watch carefully to make sure they don’t burn, keeping in mind that they continue to cook after you pull them out.) You could also put them in a toaster oven set on medium. When finished, the nuts should be golden-brown, with a few deep brown nuts. Let them cool. In a medium saucepan, combine the olive oil, tomatoes, garlic powder, basil, salt, and sugar. Bring to a low boil, stirring periodically. Add the chicken, stir, and let simmer for at least 5 minutes (a little longer is even better—you may want to start the sauce before you start the pasta). Toss the pasta with the sauce. Add the Parmesan cheese and toasted pine nuts, tossing again to distribute. Serve immediately.