Real Recipes From Real Home Cooks ®

hodge podge penne pasta & chicken

a recipe by
Rose Mary Mogan
Sauk Village, IL

When my husband called earlier in the day, & asked me WHAT'S FOR DINNER" I told him I would think of something, I had no idea what to make, then I decided that I would make something with the seasoned boneless chicken breast that I had in the freezer, the fresh veggies were a little scarce, so I decided to use what ever I had. When he got home I still had no idea what I was making, but had a pot of water boiling for pasta. So I combined the frozen & fresh items, My husband asked me what was it called I said I have no idea, then it hit me, it is a HODGE PODGE OF INGREDIENTS, HENCE THE NAME

serves 6 -8 or more depending on portion size
prep time 25 Min
cook time 35 Min
method Stove Top

Ingredients For hodge podge penne pasta & chicken

  • 1 box
    dream fields penne rigate pasta 13.25 oz.
  • 1 lb
    baby carrots, chopped or use food processor
  • 8 clove
    garlic, rough chop-less if desired
  • 2 lg
    onions, rough chop
  • 1 lg
    green bell pepper, rough chopped
  • 1 bag
    birds eye frozen steamed veggies (12 oz)
  • 1 bunch
    green onions, chopped
  • 2 lb
    boneless skinless chicken breast, seasoned as desired
  • 3 Tbsp
    extra virgin olive oil
  • 1 c
    shredded parmesan cheese
  • 2 tsp
    steak seasoning
  • 2 tsp
    italian seasoning

How To Make hodge podge penne pasta & chicken

  • 1
    Do a rough chop of the fresh veggies for pasta. Boil a large pot of water to cook the pasta, add about 2-3 teaspoons of salt to the pasta water.
  • 2
    Cook pasta according to directions on box, and drain in colander, add a tablespoon or 2 of olive oil or butter, then stir and set aside till needed.
  • 3
    In the mean time cook the frozen veggies according to package directions.
  • 4
    Add the 3 tablespoons olive oil to large skillet, and heat over medium high heat, then add in the seasoned boneless skinless chicken breast, and cook until and juices run clear. Remove from skillet and set aside till needed.
  • 5
    Add in the chopped veggies, carrots, onions garlic, peppers, and stir till crisp tender, Reserve some of the green onion tops for garnish if desired.
  • 6
    Now add in the pasta, spices, cooked steamed veggies and chicken, stir till blended together, cover with a lid, and continue to cook over medium high heat, for about 8 minutes or so.
  • 7
    Now top with shredded parmesan cheese, cover with lid just until cheese melts. Turn off heat, and garnish with green onion tops if desired. Serve while still hot. Enjoy.
  • 8
    This is a healthier version of pasta that I often use to add a bit of fiber to our diet, it is wholesum and quite tasty. The boxes are usually less in weight than most regular pasta. Knowing that it is better for you, makes me very happy when I serve it.