caroline's chicken and tomato penne pasta

How To Make caroline's chicken and tomato penne pasta

• 1

  First slice, dice, clean and prep ALL ingredients as directed below.
• 2

  Cut chicken breasts into strips by cutting across (short way) each breast. Cut about 1/4 to 1/3 inch thick strips. Set aside.
• 3

  Place frozen broccoli florets in a colander and rinse with cool water and let drain. Set aside.
• 4

  Wash, then slice bell peppers in half (long way from top to bottom) clean out seeds and slice into 1/4 wide long strips. Set aside.
• 5

  Crush and mince garlic. Put into small bowl.
• 6

  Slice and mince onion. Add to garlic in bowl.
• 7

  Measure dry basil or finely chop fresh basil. Add to garlic and onion in bowl.
• 8

  Clean and prep mushrooms. Leave whole if 1 inch or less and cut in half if larger, but you want pieces to be around the size of a quarter at least.
• 9

  Wash and slice fresh tomatoes into wedges by slicing from top to bottom in half, then slice each half into 4 wedges. (You should have 24 wedges from 3 medium tomatoes.)
• 10

  NEXT STEPS TO COOK
• 11

  Place on stove, one large pot of water to cover chicken seasoned with salt and bring to boil. Add chicken strips, boil about 15 minutes and drain.
• 12

  Place on stove, second large pot of water for pasta seasoned with salt. Heat to a boil. Add penne pasta and cook to aldente stage. Add broccoli florets and bring back to a boil for 1 minute. Turn off heat and drain pasta and broccoli in a large colander. Transfer to a very large mixing bowl. Slice one stick of margerine into pasta mix and add 1 + 1/2 lbs (24oz.) of shredded mozzerella cheese and toss gently to mix.
• 13

  Place on stove one very large skillet with olive oil and heat. Add sliced peppers and cook for about 1 minute. Add garlic and onions and basil and cook for about 3 minutes. Add mushrooms, be sure to stir and coat all ingredients with mixture and cook for about 5 minutes. Add whole can of diced tomatoes (juice and all) and simmer cook for about 5 minutes.
• 14

  Add cooked chicken strips to tomato mixture and stir to mix. Season with salt and cracked black pepper. Cook about 2-3 minutes more. Stiring this mixture to coat as you go is important.
• 15

  Next pour skillet contents over pasta/cheese mix, and toss gently to mix.
• 16

  Pour into a large baking dish or several smaller ones coated with cooking spray.
• 17

  Top with tomato wedges.
• 18

  Use salt and cracked black pepper over wedges.
• 19

  Sprinkle rest of shredded cheese over wedges.
• 20

  Sprinkle with French fried onions to top.
• 21

  Place in 350 degree oven for 30 minutes or until it begins to bubble. Makes 8 to 10 good sized servings. `
• 22

  Just add warm french bread or a side salad if desired, to complete this one dish meal.
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