Real Recipes From Real Home Cooks ®

caroline's chicken and tomato penne pasta

(2 ratings)
Recipe by
Caroline Reznicek
Goochland, VA

I was just in the mood to explore something different for dinner and this is what I came up with. My family went crazy over this dish.

(2 ratings)
yield 8 -10
prep time 30 Min
cook time 1 Hr

Ingredients For caroline's chicken and tomato penne pasta

  • 4 lb
    boneless chicken breast (about 6 large pieces)
  • 16 oz
    penne rigate pasta
  • 1 lb
    broccoli florets, frozen
  • 28 oz
    canned diced tomatoes
  • 1 lg
    green bell pepper
  • 1 lg
    red bell pepper
  • 2 lb
    shredded whole milk mozzarella cheese, divided
  • 3 md
    fresh firm tomatoes
  • 24 oz
    small fresh button mushrooms
  • 1/2 c
    diced onion
  • 5 lg
    garlic cloves
  • 2 Tbsp
    dry basil ( or 1/3 cup fresh)
  • 1/2 c
    olive oil
  • 1 stick
  • salt and cracked black pepper to taste
  • 1/2 c
    french's fried onions to taste

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
  • 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.