Friday, July 26, 2013

Penne With Chicken and Roasted Vegetables

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The last recipe from the Utah trip belongs to my sister Tonette and her better half Jerry. They made a fabulous pasta with roasted vegetables and grilled chicken.  Think of a primavera pasta with chicken.  It was really good!

Here are the ingredients:

3 boneless chicken thighs
4 links Italian sausage
1 small bundle of asparagus
1 small head of broccoli
1 onion
1 tomato
1/2 pound mushrooms
1/2 bag frozen peas
1/2 bag fresh spinach
1 bottle of Italian salad dressing
2 pounds penne pasta
1 cup olive oil
1/2 bulb garlic, peeled and minced
2 cups white wine
3 cups chicken stock
1 1/2 stick butter
1 teaspoon each - fresh oregano, basil, parsley
Salt and pepper

Marinate the chicken in 1/2 bottle of salad dressing, salt and pepper.  Let that marinate for 2 hours.  Grill the chicken and sausage until mostly done.  Set aside.

Drizzle 1/4 cup olive oil on asparagus.  Sprinkle with salt and pepper.  Roast in 350 degree oven.

Cut the broccoli, onion, tomato and mushrooms.  Place in an oven proof pan.  Sprinkle with salt, pepper and 1 cup salad dressing.  Roast the vegetables for 15 minutes.

Cook the penne al dente - still a slight crunch.  The pasta will finish cooking in the oven.  Right before you are ready to drain the pasta, add the peas and spinach.  Drain and add to an oven proof pan.  Pour the chicken, sausage, and roasted vegetables in the pasta.

Saute the garlic with 3/4 cup olive oil.  Add wine and chicken stock.  Add fresh herbs, salt and pepper.  Melt the butter and incorporate that into the sauce.  Pour sauce on top of pasta.

Cover with foil and bake for 15 minutes. 


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