Chicken, Veggies, and Pasta With a Twist

Recipe by Manda

My favorite way of cooking...throw in a litle of this, a little of that, and it is so satisfying when you end up with a wonderful tasting dish!! Fairly simple ingredients and prep...can't wait to eat the leftovers for lunch tomorrow!!!

Top Review by east coast nellie

Very tasty. Made exactly as written using a pyrex dish, rubbing the chicken breast with salt and pepper before adding the other ingredients. My only suggestion would be to reduce the amount of chicken broth to half a cup since the sauce did come out very thin. I ended up pureeing some roasted red pepper and cooking the sauce down to get it a little thicker. I also added some quartered mushrooms which were very delish. The chicken was cooked perfectly, by the way, and I had a thicker breast that I thought wouldn't be done. Thank you Manda!

Ingredients Nutrition


  1. In 13x9 inch baking dish, place chicken in single layer.
  2. Sprinkle sliced zucchini, thawed corn and peas, and sliced red pepper and onion over top.
  3. Combine tomato sauce, chicken broth, brown sugar, minced garlic, and salt and pepper in small bowl.
  4. Pour over top of chicken in pan.
  5. Cover with aluminum foil and bake for 45 minutes at 350 degrees, or until chicken juices run clear.
  6. In meantime, prepare penne pasta according to package, and drain.
  7. Serve chicken mixture over pasta with grated Parmesan cheese for topping.

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