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Categories:
chicken breasts garlic salt black pepper penne pasta tomatoes olive oil bell pepper green onions Parmesan cheese garlic mushrooms
Viewed: 41 - Published at: 5 years agoIngredients
- 3 boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lb penne pasta
- 12 ounces stewed tomatoes, drained
- 2 tablespoons olive oil
- 1 bell pepper, diced
- 4 green onions, sliced
- 1 1/2 cups parmesan cheese (fresh grated works best)
- 3 garlic cloves, minced
- 8 ounces canned mushrooms, drained
Method
- Heat oil to medium-high heat in a medium skillet.
- Pound chicken breast into thin cutlets, rinse and pat dry.
- Season chicken with salt, pepper and garlic powder.
- Cook 5-7 minutes per side until done, remove and drain on paper towels.
- While chicken is cooking, bring large stock pot to boil and cook penne pasta.
- Cool bell pepper and mushrooms in the skillet after removing the chicken and let the chicken rest 10-15 minutes.
- Let chicken rest 10-15 minutes, then dice into bite-sized pieces.
- Drain cooked pasta and place back into large stock pan.
- Add chicken, stewed tomatoes, bell pepper, mushrooms, raw green onion, parmesan, garlic and a splash of olive oil for moisture.
- Salt and pepper to taste and serve!
