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Categories:
penne rigate chicken tenders garlic rosemary thyme parsley oregano basil onion green pepper olive oil Parmesan cheese
Viewed: 32 - Published at: 6 years agoIngredients
- 1 lb penne rigate
- 1 1/2 lbs chicken tenders, cut into bite size pieces
- 26 ounces garlic and onion pasta sauce
- 2 teaspoons crushed rosemary
- 2 teaspoons thyme
- 1 tablespoon parsley
- 1/2 tablespoon oregano
- 1/2 tablespoon basil
- 1 medium onion, quarted
- 1 medium green pepper, quartered 2x
- 3 tablespoons olive oil
- parmesan cheese
Method
- Heat olive oil in 12-inch skillet.
- Add onion and pepper and cook until tender.
- Add chicken and cook throughly.
- Add sauce and spices.
- Cook pasta according to package directions.
- Once all is done, add pasta to large bowl or dish and cover with sauce. Top with fresh ground Parmesan cheese.
