Penne with roasted tomatoes, peppers and chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups uncooked Penne pasta
1/4 cup olive oil
3 large garlic cloves, minced
1 teaspoon dried oregano leaves
1/4 teaspoon crushed red pepper flakes
6 Italian plum tomatoes, quartered lengthwise
1 green bell pepper, cut into thin strips
1 yellow or red bell pepper, cut into thin strips
4 boneless skinless chicken breast halves, cut into bite-size strips
1 cup shredded mozzarella cheese
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Directions: |
Directions: Cook pasta to desired doneness as directed on package. Meanwhile, heat oven to 450°F. Spray 15 x 10 x 1“ baking pan with nonstick cooking spray. In a small bowl, combine oil, garlic, oregano and red pepper flakes; mix well. In a medium bowl, combine tomatoes and bell peppers; stir in 1 tablespoon of the Oil mixture or just enough to coat vegetables. Place on spray coated pan. Bake at 450°F for 10 to 12 minutes or until vegetables are crisp tender and lightly browned. Meanwhile, heat 2 tablespoons of oil mixture in large skillet over medium high heat until hot. Add chicken; cook until lightly browned and no longer pink. If desired, sprinkle with salt and pepper. Drain pasta; return to sauce pan or place in serving bowl. Add remaining oil mixture, vegetables, chicken and cheese, toss gently to mix.
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Number Of
Servings: |
Number Of
Servings:6 |
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Notes: |
Personal
Notes: For a grilled version of this recipe, leave chicken whole and cut vegetables in larger pieces and grill on a gas grill or over medium heat or on a charcoal grill 4 to 6 inches from medium coals. Cook the vegetables 4 to 5 minutes or until tender and the chicken 10 to 12 minutes, or until the meat is no longer pink in the center and it’s juices run clear. Slice the chicken and toss it with the pasta as directed in the recipe.
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