Penne Pasta & Oven Roasted Chicken (By Florida Native) Recipe

Name: Penne Pasta & Oven Roasted Chicken (By Florida Native)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

823

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Penne Pasta & Oven Roasted Chicken (By Florida Native) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Penne Pasta & Oven Roasted Chicken (By Florida Native)

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