Chicken and Vegetables with Penne |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Ingredients:
2 pound(s) chicken breasts and thighs |
4 tablespoon(s) olive oil |
1/2 tablespoon(s) balsamic vinegar |
1 1/2 tablespoon(s) italian seasoning |
1/2 teaspoon(s) salt |
1 teaspoon(s) black pepper |
3 clove(s) garlic crushed |
1 1/2 cup(s) broccoli florets cut into bite sized pieces |
1 1/4 pound(s) penne pasta |
1 pound(s) crimini mushrooms sliced |
1/3 cup(s) shallots chopped |
2 red bell peppers chopped into large pieces |
1/2 cup(s) chicken broth |
1 cup(s) parmesan cheese grated |
1 teaspoon(s) crushed red pepper |
Directions:
1. Preheat oven to 350. Rinse the chicken pieces, pat dry and set aside. Rub the chicken with the olive oil and balsamic vinegar and place in a heavy, oven-safe skillet. Sprinkle with herbs, salt, pepper and garlic. Bake the chicken for 40 - 50 minutes, until the juices run clear when pierced with a knife.
2. While the chicken bakes, bring a large pot of water to a boil. Add the broccoli and cook for 1 - 11/2 minutes. Remove with a slotted spoon or strainer. Rinse under cold water, drain well, and set aside.
3. Remove the chicken from the oven and allow it to cool a bit. Discard the skin. Remove the meat from the bones and place in a large serving bowl with the pan juices. Cover to keep warm.
4. Add the pasta to the boiling water once the broccoli has been removed and cook according to package directions. Meanwhile, in the oven-safe skillet, heat the mushrooms over medium-low heat until they are soft and giving up their juices. Add to the bowl with the chicken. Heat the skillet over medium-high heat and add the shallots and bell peppers. Cook until slightly softened, and then add the brocccoli. Continue to saute until all the vegetables are cooked to the desired tenderness. Add the chicken/mushroom mixture and the chicken broth. Drain the pasta well and add to the skillet. Cook until heated through. Place in the serving bowl and garnish with Parmesan cheese.
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