Caroline Reznicek


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 votes

30 Min
1 Hr


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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 large
green bell pepper
1 large
red bell pepper
2 lb
shredded whole milk mozzarella cheese, divided
3 medium
fresh firm tomatoes
24 oz
small fresh button mushrooms
1/2 c
diced onion
5 large
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



  • 1First slice, dice, clean and prep ALL ingredients as directed below.
  • 2Cut chicken breasts into strips by cutting across (short way) each breast. Cut about 1/4 to 1/3 inch thick strips. Set aside.
  • 3Place frozen broccoli florets in a colander and rinse with cool water and let drain. Set aside.
  • 4Wash, 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.
  • 5Crush and mince garlic. Put into small bowl.
  • 6Slice and mince onion. Add to garlic in bowl.
  • 7Measure dry basil or finely chop fresh basil. Add to garlic and onion in bowl.
  • 8Clean 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.
  • 9Wash 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.)
  • 11Place 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.
  • 12Place 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.
  • 13Place 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.
  • 14Add 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.
  • 15Next pour skillet contents over pasta/cheese mix, and toss gently to mix.
  • 16Pour into a large baking dish or several smaller ones coated with cooking spray.
  • 17Top with tomato wedges.
  • 18Use salt and cracked black pepper over wedges.
  • 19Sprinkle rest of shredded cheese over wedges.
  • 20Sprinkle with French fried onions to top.
  • 21Place in 350 degree oven for 30 minutes or until it begins to bubble.
    Makes 8 to 10 good sized servings. `
  • 22Just add warm french bread or a side salad if desired, to complete this one dish meal.

Printable Recipe Card


Course/Dish: Chicken, Pasta
Regional Style: Italian

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