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Penne with Roasted Tomatoes, Chicken, and Mushrooms
Penne with Roasted Tomatoes, Chicken, and Mushrooms
(Penne con Pomodori Arrosto, Pollo e Funghi)
 
 
Ingredients:
 
1 lb plum tomatoes, quartered lengthwise, seeded, wedges halved
5 tablespoons extra virgin 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 lb chicken tenders, halved lengthwise, then halved crosswise
1 cup crumbled feta cheese
1 cup grated Parmigiano cheese
1/2 cup chicken broth
1/4 cup dry white wine
 
Directions:
 
Preheat oven to 425F.

Combine tomatoes, 2 tablespoons olive oil, and oregano in small bowl; toss to blend.

Place tomatoes on baking sheet.

Roast until beginning to dry and wrinkle, about 20 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally.

Drain pasta; let stand in colander.

Heat 2 tablespoons olive oil in same pot over medium-high heat.

Add mushrooms, onions, and garlic and saute until mushrooms are tender and brown, about 10 minutes.

Transfer mushroom mixture to medium bowl.

Heat remaining 1 tablespoon olive oil in same pot over medium-high heat.

Sprinkle chicken with salt and pepper.

Add chicken to pot and saute until brown and cooked through, about 5 minutes.

Add mushroom mixture and roasted tomatoes to pot.

Add penne, feta, Parmigiano cheese, chicken broth, and wine; toss until heated through and sauce coats pasta, about 4 minutes.

Season to taste with salt and pepper. Makes 4 servings.
 
That's it!
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