Name: Penne with Roasted Tomatoes, Chicken, and Mushrooms
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

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