Penne with Roasted Tomatoes, Chicken and Mushrooms

By ezunich

Ingredients

• 1 lb plum tomatoes, quartered lengthwise, seeded, wedges halved
• 5 tbs olive oil
• 1 tbs dried oregano
• 12 oz penne pasta
• 6 small portobello mushrooms, dark gills removed, caps sliced
• 4 green onions, thinly sliced
• 3 garlic cloves, minced
• 3/4 lb chicken tenders, halved lengthwise, then halved crosswise
• 1 cup crumbled feta cheese
• 1 cup grated Parmesan cheese
• 1/2 cup chicken broth
• 3/4 cup dry white wine

Details

Servings 4

Preparation

Step 1

Preheat oven to 425°F. Combine tomatoes, 2 tablespoons oil, and oregano in small bowl; toss to blend. Place tomatoes on baking sheet. Roast until beginning to dry and wrinkle, about 20 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; let stand in colander.

Heat 2 tbs oil in same pot over medium-hgh heat. Add mushrooms, onions, and garlic and saute until mushrooms are tender and brown, about 10 minutes. Transfer mushroom mixture to medium bowl. heat remaining 1 tbs oil in same pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and saute until brown and cooked through, about 5 minutes. Add mushroom mixture and roasted tomatoes to pot. Add penne, feta, Parmesan, chicken broth, and wine; toss until heated through and sauce coasts pasta about 4 minutes. Season to taste with salt and pepper.