Shelly's Recipe

Garlic-Cream Penne and Chicken

Category: Pasta - Meat

4 medium skinless, boneless chicken breast halves
1/4 tsp salt
1/8 tsp ground black pepper
8 oz (about 2 cups) uncooked Dreamfields Penne Rigate
1 tbsp olive oil
1 large zucchini (10 to 12 ounces), halved lengthwise and sliced
2 cups sliced mushrooms
2 to 3 cloves garlic, minced
1 cup reduced-sodium chicken broth
1 tbsp flour
1/2 of 8-oz tub cream cheese
1/4 cup dried tomatoes (not packed in oil), chopped
1 to 2 tbsp snipped fresh parsley
2 tbsp shredded Parmesan cheese (optional)

Sprinkle chicken with salt and pepper. Grill chicken on rack of uncovered grill over medium heat 12 to 15 minutes until chicken is no longer pink, turning once.

Cook pasta according to package directions; drain. Return to pan; cover and keep warm.
Meanwhile, heat oil in large skillet over medium heat. Cook zucchini, mushrooms and garlic 5 minutes or until vegetables are crisp-tender, stirring occasionally. Add to pasta.

In small bowl whisk together broth and flour. Add to warm skillet with cream cheese. Whisk until smooth and bubbly. Cook and stir 1 minute. Stir in tomatoes. Add pasta to pan; toss to coat. Divide pasta mixture among four plates. Cut chicken into thin slices; arrange over pasta. Sprinkle with parsley and Parmesan cheese, if desired. Serves 4