Ingredients
-
1
-
1
-
1/4
-
1/4
-
1/4
-
1/4
-
1
-
1
-
3
-
0.5
-
1/2
-
4
-
1/4
-
2
-
Directions
Italian Herb Chicken Penne, Just made it up tonight, and it’s all gone now, so I thought I’d post it!, Saw Chef1MOM’s review and had Picollino Penne –tiny ones, and much of the suggested additions Instead of canned tomatoes, had halved grape tomatoes, some fresh broccoli, green onions, (forgot the sugar !) – and canned mushrooms Added some extra olive oil at the end, and had a very nice all-in-one-dish dinner !!Thanks for posting, E/Nigma, Made for PAC2009 This is super duper for me A quick lunch or dinner for DH and I I followed the recipe minus mushrooms (not allowed) I like the flavor although it seemed to be missing that punch of something to kickstart the tastebuds (garlic or adobo, or something) I will definitley make this again as the ease of making is great and I cN play with the gusto I can see using up that leftover chicken from dinner to make a whole new meal I can see adding in some brocolli or asparagus as well YUMMMMMMMY Thank you A keeper in my book for sure
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Steps
|
1
Done
|
Mix the Chicken in a Bowl With the Oregano, Basil, Salt, and Pepper. |
|
2
Done
|
Saut in the Olive Oil Over Medium-High Heat Until Lightly Browned, About 5 Minutes. Remove Chicken from the Pan and Set Aside. |
|
3
Done
|
Melt the Butter in the Same Pan and Saut the Shallot Until Translucent, Then Add the Mushrooms and Saut For a Few Minutes. |
|
4
Done
|
Reduce Heat to Medium-Low and Add the Tomatoes, Sugar, and Penne, Stirring Well. |
|
5
Done
|
Cook the Mixture Down For a Few Minutes, Then Add the Mozzarella and 1 Tablespoon of the Parmesan and Stir. |
|
6
Done
|
Correct the Seasoning (salt and Pepper) to Taste, and Serve Topped With Remaining Parmesan. |
