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Penne with Roasted Tomatoes, Chicken, and Mushrooms

Penne with Roasted Tomatoes, Chicken, and Mushrooms


  • 1 pound plum tomatoes, quartered lengthwise, seeded, wedges halved
  • 1 tablespoon dried oregano
  • 6 small portobello mushrooms (portobellini), dark gills removed, caps sliced
  • 4 green onions, thinly sliced
  • 3/4 pound chicken tenders, halved lenghtwise, then halved crosswise
  • 1 cup crumbeld feta cheese
  • 1 cup grated Parmesan cheese
  • 1/2 cup low-salt chicken broth

Recipe Preparation

  • Preheat oven to 425°F. Combine tomatoes, 2 tablespoons oil, and oregano in small bowl; toss to blend. Place tomatoes on baking sheet. Roast until beginning to dry and wrinkle, about 20 minutes.

  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; let stand in colander.

  • Heat 2 tablespoons oil in same pot over medium-high heat. Add mushrooms, onions, and garlic and sauté until mushrooms are tender and brown, about 10 minutes. Transfer mushroom mixture to medium bowl. Heat remaining 1 tablespoon oil in same pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until brown and cooked through, about 5 minutes. Add mushroom mixture and roasted tomatoes to pot. Add penne, feta, Parmesan, chicken broth, and wine; toss until heated through and sauce coats pasta, about 4 minutes. Season to taste with salt and pepper.

Recipe by Wendy Popp Richmond VAReviews Section

Watch the video: Chicken Mushroom Tomato Pasta Sauce Recipe - Super easy n Fast