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 350F [180C] for 15 to 20 minutes, then turn it to broil for another few minutes to brown the cheese on top.

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