Tonight's dinner in a flash!

Hi all,

  There's nothing like an easy, fast meal after traveling home from a weekend away.  Thanks to my left over chicken from this recipe I shared with you last week, and Robin Miller :) we had just that.  I cubed the left over chicken last week after our meal, and popped it in the freezer.  So, I put the frozen cubed chicken in the skillet, thawed, and set aside before I started the first step of this recipe.  

  Besides having to wait for the water to boil for the pasta, and thawing the chicken....I had this delicious meal done in two shakes of a lambs' tail. :)  My husband, DD and I ate a huge helping each, and we have plenty for left overs tomorrow.  

Personal Penne Primavera

Recipe courtesy Robin Miller, 2007

Ingredients

• 1 pound penne pasta
• 1 tablespoon olive oil
• 1/2 cup chopped red onion
• 3 to 4 cloves garlic, minced
• 2 cups broccoli florets
• 1 cup sliced carrots
• 1 cup sliced mushrooms
• 2 cooked chicken breast halves, diced (about 2 cups)
• 1 cup diced roasted red peppers
• 1 (14-ounce) can diced tomatoes
• 1 cup reduced-sodium chicken broth
• 1/2 cup frozen green peas, thawed
• Salt and freshly ground black pepper
• 1/3 cup grated Parmesan
• 1/4 cup freshly chopped basil leaves

Directions

Cook penne according to package directions. Drain and set aside.

In a large skillet, heat oil over medium-high heat. Add onion and garlic and cook 3 minutes, until soft. Add broccoli, carrots and mushrooms and cook 3 minutes, until mushrooms soften. Add chicken, red peppers, tomatoes, and broth and bring to a simmer. Stir in penne and peas cook 2 minutes to heat through and season, to taste, with salt and black pepper. Transfer mixture to a serving plate and top with Parmesan and basi

Enjoy! 

Jennifer