Penne Pasta & Oven Roasted Chicken (By Florida Native)

Recipe by kitty.rock
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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