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Recipes

Penne with Roasted Tomatoes, Chicken, and Mushrooms

By Wendy Popp Richmond VA

5.0

(1)

Recipe information

  • Yield

    Makes 4 Servings

Ingredients

1

pound plum tomatoes, quartered lengthwise, seeded, wedges halved

5

tablespoons olive oil

1

tablespoon dried oregano

12

ounces penne pasta

6

small portobello mushrooms (portobellini), dark gills removed, caps sliced

4

green onions, thinly sliced

3

garlic cloves, minced

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

1

/4 cup dry white wine

Need to make a substitution?

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

Explore Bon AppétitPastaChickenPoultryPlum TomatoTomatoVegetablePortobello MushroomMushroomFetaCheeseParmesanMainNut-FreeRoastDinner