Penne with Chicken and Veggies

By on November 13, 2011

penne chicken Penne with Chicken and Veggies

Chicken

 

  • 1 pound of whole wheat penne pasta
  • 4 boneless skinless chicken breasts
  • 1 tsp of dried basil
  • 1 tsp of dried oregano
  • 1 tsp of dried thyme
  • 1/2 tsp of salt
  • 1/2 tsp of ground black pepperSauce

     

  • 2 Tbls of light extra virgin olive oil
  • 1 small yellow onion, chopped
  • 1 carrot, diced
  • 1 celery, diced
  • 3 cloves of garlic, chopped
  • 8 baby portabella mushrooms, sliced
  • 1 zucchini, diced
  • 1 15oz can of diced tomatoes
  • 1 15oz can of tomato sauce
  • 8 fresh basil leaves, chopped
  • 1/2 tsp of salt
  • 1/2 tsp of fresh ground black pepper
  • 2 cups of broccoli floretsPREPARATION

     

  • Pre-heat the oven to 400 degrees
  • Season the chicken with the dried basil, oregano, thyme, salt and pepper.
  • Slightly grease a baking dish with olive oil.
  • Place the chicken in the dish and bake for 20 to 25 minutes until chicken is cooked through,
  • Remove the chicken from the oven and place them on a cutting board to rest for about 10 minutes.
  • Cut the chicken into diagonal slices and set aside.
  • While the chicken is baking make the sauce.
  • Heat the oil in a large pan and sauté the onions, carrot. celery, garlic, mushrooms and zucchini for 3 to 5 minutes.
  • Add the tomatoes and tomato sauce.
  • Add the basil, salt and pepper.
  • Cook the sauce for 20 to 30 minutes.
  • Add the broccoli florets and cook another 15 minutes
  • In 6 quarts of boiling salted water, cook the pasta until al dente. Around 8 to 10 minutes.
  • Drain the pasta and place it back in the pot.
  • Add the tomato mixture and the chicken to the pot and toss.Serves 4 people