Chicken, Veggies, and Pasta With a Twist |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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My favorite way of cooking...throw in a litle of this, a little of that, and it is so satisfying when you end up with a wonderful tasting dish!! Fairly simple ingredients and prep...can't wait to eat the leftovers for lunch tomorrow!!! Ingredients:
4 boneless skinless chicken breast halves |
1 medium zucchini, sliced into coins |
1 (16 ounce) bag frozen corn, thawed |
8 ounces frozen green peas, thawed |
1 medium red pepper, sliced into strips |
1 medium onion, sliced into rings |
1 (8 ounce) can tomato sauce |
1 cup chicken broth |
1/4 cup brown sugar |
3 -4 minced garlic cloves |
salt and pepper |
8 ounces uncooked penne pasta |
Directions:
1. In 13x9 inch baking dish, place chicken in single layer.
2. Sprinkle sliced zucchini, thawed corn and peas, and sliced red pepper and onion over top.
3. Combine tomato sauce, chicken broth, brown sugar, minced garlic, and salt and pepper in small bowl.
4. Pour over top of chicken in pan.
5. Cover with aluminum foil and bake for 45 minutes at 350 degrees, or until chicken juices run clear.
6. In meantime, prepare penne pasta according to package, and drain.
7. Serve chicken mixture over pasta with grated Parmesan cheese for topping.
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