Roast Chicken & Mushrooms with Penne
Hands-on time: 15 minutes
Total cooking time: 15 minutes
2 tbsp olive oil
1 large onion, coarsely chopped
¾ cup, grape or cherry tomatoes, quartered
1 cup cremini mushrooms, thickly sliced
2-3 cloves garlic, finely chopped
½ - ¾ cup canned crushed fire roasted tomatoes
½ tsp red chili pepper flakes
1 heaping tablespoon pesto
1 large roasted chicken breast, boneless and diced
Coarsely grated Parmesan cheese
2 cups penne (because we’re doing South Beach Diet, I used Dreamfields)
1. Boil pasta in a large pot of boiling salted water.
2. In a large skillet at medium high, heat the oil and then sauté the onions until tender (about 5 minutes). Add the tomatoes and mushrooms and continue to cook until the mushrooms brown and the tomatoes are very soft, stirring occasionally. (5 minutes)
3. Add red chili pepper flakes, pesto and canned tomatoes, stir well and then add the chicken just to heat.
4. Drain the pasta and add it to the skillet. Add the parmesan cheese, toss and taste for seasoning.