Penne Pasta & Oven Roasted Chicken (By Florida Native)
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1⁄2 cup sun-dried tomato packed in oil, drained and sliced
- 1 tablespoon oil, reserved from sun-dried tomato
- 16 -20 asparagus spears, tough ends trimmed, diagonally sliced into 1/2 inch pieces
- 4 (4 ounce) boneless skinless chicken breasts
- 1⁄4 cup coarsely chopped fresh basil, approximate
- 3 teaspoons minced garlic or 2 large cloves, minced
- 1⁄2 teaspoon dried oregano
- 1⁄2 cup chicken broth
- 1⁄2 cup dry white wine
- 1 tablespoon tomato paste
- 8 ounces prepared penne pasta
- 1 -2 tablespoon extra virgin olive oil
- 4 ounces buffalo mozzarella, cut into quarters
directions
- Preheat oven to 325 degrees.
- 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.
- Bake chicken 30-40 minutes or until thoroughly cooked through.
- Remove from oven, cool, and slice into bite-size chunks.
- While baking chicken, cook penne pasta according to package directions, and pre-measure or chop other ingredients.
- Once the chicken is chopped and the penne is prepared, you're ready to put it all together.
- Add 1 tablespoon each of the reserved sun-dried tomato oil and the olive oil to a large skillet.
- Over medium-high heat, stir-fry the asparagus for about 3 minutes.
- Add the chopped chicken, sun-dried tomatoes, garlic, basil (1/4 cup if using fresh), oregano, chicken broth, wine and tomato paste.
- Stir together well and bring to a boil.
- Reduce heat to medium-low and simmer about 5 minutes until the asparagus is crisp-tender.
- Add prepared pasta and stir well to coat. Cook 1-2 minutes or until pasta is thoroughly heated.
- Remove pan from heat.
- Add the buffalo mozzarella chunks and toss mixture about 5 seconds.
- Serve in individual pasta bowls with warm garlic bread.
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Reviews
-
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!
RECIPE SUBMITTED BY
kitty.rock
Orlando, Florida