Prep 15 mins
Cook 45 mins
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!!!
- 4 boneless skinless chicken breast halves
- 1 medium zucchini, sliced into coins
- 1 (16 ounce) bag frozen corn, thawed
- 8 ounces frozen green peas, thawed
- 1 medium red pepper, sliced into strips
- 1 medium onion, sliced into rings
- 1 (8 ounce) can tomato sauce
- 1 cup chicken broth
- 1⁄4 cup brown sugar
- 3 -4 minced garlic cloves
- salt and pepper
- 8 ounces uncooked penne pasta
- In 13x9 inch baking dish, place chicken in single layer.
- Sprinkle sliced zucchini, thawed corn and peas, and sliced red pepper and onion over top.
- Combine tomato sauce, chicken broth, brown sugar, minced garlic, and salt and pepper in small bowl.
- Pour over top of chicken in pan.
- Cover with aluminum foil and bake for 45 minutes at 350 degrees, or until chicken juices run clear.
- In meantime, prepare penne pasta according to package, and drain.
- Serve chicken mixture over pasta with grated Parmesan cheese for topping.
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!
Outstanding recipe! I didn't have any zucchini, added slightly steamed broccoli instead. Also had some roasted green/red peppers and eggplant which I put in instead of the raw red pepper. Looks like this recipe is flexible to use with a variety of vegetables. I also used spaghetti sauce instead of tomato sauce. Next time I might cut back on the chicken broth a tiny bit, or uncover for the last 15 min of baking, as the sauce was a wee bit soupy. Also, I think I put in a bit too much brown sugar, I'll be careful with that measurement next time as the dish could go too sweet. Served with bowtie pasta. A huge, huge hit ... I'm sure this will become a regular.
Hidden Gems review- This is delicious!!! Made this for supper and it was enjoyed by all. Simple to make after a long day at work ( cut up all veggies the night before so I just had to assemble and cook) and the tastes blended so well I could have had 2nd's but am being careful. So my 2nd's went to lunch for work the next day and the taste was even better as the sauce and veggies marinated longer with the chicken. This has beeen added to my fave cookbook!