Penne Pasta & Oven Roasted Chicken (By Florida Native)

Ingredients

• 1/2 cup sun-dried tomato packed in oil, drained and sliced
• 1 tablespoon oil, reserved from sun-dried tomato
• 16-20 asparagus spears, tough ends trimmed, diagonally sliced into 1/2 inch pieces
• 4 (4 ounce)  boneless skinless chicken breasts
• 1/4 cup coarsely chopped fresh basil, approximate
• 3 teaspoons minced garlic, minced or 2 large cloves, minced
• 1/2 teaspoon dried oregano
• 1/2 cup chicken broth
• 1/2 cup dry white wine
• 1 tablespoon tomato paste
• 8 ounces prepared penne pasta
• 1-2 tablespoon extra virgin olive oil
• 4 ounces buffalo mozzarella, cut into quarters

Directions

1. 1

   Preheat oven to 325 degrees.

2. 2

   Place chicken in a baking pan and brush with olive oil. If not using pre-seasoned chicken, sprinkle with a little basil, garlic powder and parsley.

3. 3

   Bake chicken 30-40 minutes or until thoroughly cooked through.

4. 4

   Remove from oven, cool, and slice into bite-size chunks.

5. 5

   While baking chicken, cook penne pasta according to package directions, and pre-measure or chop other ingredients.

6. 6

   Once the chicken is chopped and the penne is prepared, you're ready to put it all together.

7. 7

   Add 1 tablespoon each of the reserved sun-dried tomato oil and the olive oil to a large skillet.

8. 8

   Over medium-high heat, stir-fry the asparagus for about 3 minutes.

9. 9

   Add the chopped chicken, sun-dried tomatoes, garlic, basil (1/4 cup if using fresh), oregano, chicken broth, wine and tomato paste.

10. 10

    Stir together well and bring to a boil.

11. 11

    Reduce heat to medium-low and simmer about 5 minutes until the asparagus is crisp-tender.

12. 12

    Add prepared pasta and stir well to coat. Cook 1-2 minutes or until pasta is thoroughly heated.

13. 13

    Remove pan from heat.

14. 14

    Add the buffalo mozzarella chunks and toss mixture about 5 seconds.

15. 15

    Serve in individual pasta bowls with warm garlic bread.