Penne Pasta & Oven Roasted Chicken (By Florida Native)

Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

This is my stab at Romano's Macaroni Grill's dish called "Penne with Oven Roasted Chicken". I think it is my favorite chicken and pasta dish, and I've tried alot of them and made up a few myself. I found a couple of recipes for this but could not get the exact ingredients so I improvised and this is what I ended up with. I added no salt as the chicken broth and cooking wine I used both had salt. I think it's pretty close, not exactly Romano's but still YUMMY! Specifics: I used Perdue's Perfect Portions Roasted Garlic with White Wine Boneless-Skinless Chicken Breasts, Gourmet Garden Basil Herb Blend (in the tube in the refrigerated produce section, I used 3 teaspoons), Holland House White Cooking Wine with Lemon Flavor, and Barilla Plus Penne Pasta.

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees.
  2. Place chicken in a baking pan and brush with olive oil. If not using pre-seasoned chicken, sprinkle with a little basil, garlic powder and parsley.
  3. Bake chicken 30-40 minutes or until thoroughly cooked through.
  4. Remove from oven, cool, and slice into bite-size chunks.
  5. While baking chicken, cook penne pasta according to package directions, and pre-measure or chop other ingredients.
  6. Once the chicken is chopped and the penne is prepared, you're ready to put it all together.
  7. Add 1 tablespoon each of the reserved sun-dried tomato oil and the olive oil to a large skillet.
  8. Over medium-high heat, stir-fry the asparagus for about 3 minutes.
  9. Add the chopped chicken, sun-dried tomatoes, garlic, basil (1/4 cup if using fresh), oregano, chicken broth, wine and tomato paste.
  10. Stir together well and bring to a boil.
  11. Reduce heat to medium-low and simmer about 5 minutes until the asparagus is crisp-tender.
  12. Add prepared pasta and stir well to coat. Cook 1-2 minutes or until pasta is thoroughly heated.
  13. Remove pan from heat.
  14. Add the buffalo mozzarella chunks and toss mixture about 5 seconds.
  15. Serve in individual pasta bowls with warm garlic bread.

Reviews

(1)
Most Helpful

This was very good! I seasoned my chicken with seasoned salt, italian seasoning and pepper and cooked in a skillet instead of in the oven. I needed to add salt and pepper to my plate but overall I really enjoyed the blend of flavors. I also think adding a small splash of balsamic vinagrette would be pretty tasty as well. Thanks for posting!

KLBoyle December 23, 2008

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