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

Directions:

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.