|BAKED PENNE PRIMAVERA WITH GRILLED CHICKEN|
Simple dish of penne pasta, grilled chicken and fresh broccoli and mushrooms tossed in marinara sauce, topped with cheese and baked. Serves 4
|8 oz||Penne or other tubal pasta||250 g|
|2 tbsps||Olive oil||30 mL|
|4 tbsps||Finely chopped onion||60 mL|
|2 cups||Broccoli flowerets||500 mL|
|1 cup||Sliced mushrooms||250 mL|
|2 1/2 cups||My Marinara Sauce or your favorite||625 mL|
|2 cups||Cooked Grilled Chicken or your favorite, diced||500 mL|
|1 cup||Shredded mozzarella cheese||250 mL|
|1/4 cup||Parmesan; grated||50 mL.|
In a large skillet
saute the broccoli, onions and mushroom until just crisp-tender, about 5 to 8 minutes. Stir
in diced chicken. Remove from heat.
Cook penne following package directions until tender but firm. Drain thoroughly and add to skillet. Add the sauce, toss to coat well and adjust seasoning if necessary.
Divide pasta mixture among individual au gratin dishes or a baking dish. Sprinkle with Parmesan and Mozzarella cheese.
Bake at 350°F [180°C] for 15 to 20 minutes, then turn it to broil for another few minutes to brown the cheese on top.