Shelly's Recipe

PENNE WITH ROASTED TOMATOES, CHICKEN AND MUSHROOMS

Category: Pasta - Baked

1 lb plum tomatoes, quartered lengthwise, seeded, wedges halved
5 tbsp olive oil
1 tbsp dried oregano
12 oz penne pasta, cooked al dente, drained

Sauce
6 small Portobello mushrooms, billed removed, caps sliced
4 green onions, thinly sliced
3 clove garlic, minced
3/4 lb chicken tender, halved lengthwise and then halved crosswise
1 cup crumbled feta cheese
1/2 cup chicken broth
1/4 cup dry white wine

Preheat oven to 425. Combine first 3 ingredients in a small bowl; toss to blend. Place on a baking sheet and roast until beginning to dry and wrinkle, about 20 minutes.

While pasta is cooking, heat 2 tbsp oil in a pot. Add mushrooms, onion and garlic. Saute until mushrooms are tender and brown, about 10 minutes. Transfer mixture to a bowl. Heat remaining 1 tbsp oil in same pot. Add chicken and season with salt and pepper. Saute until browned and cooked through, about 5 minutes. Add mushrooms mixture and roasted tomatoes to pot. Add drained pasta, cheese, broth and wine; toss until heated through and cause coats pasta, about 4 minutes. Season for additional salt and pepper. Serves 4