Categories: Main dishes
Ingredients
- 2 pounds chicken breasts
- 4 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 to 2 tablespoons italian herb blend
- 1/2 to 2 teaspoon salt, to taste
- 3 garlic cloves
- 1 to 2 cups bite size broccoli florets
- 1 14 pounds penne pasta
- 1 pound sliced mushrooms
- 4 to 6 shallots
- 1/2 cup chicken stock
- 1/2 to 1 cup grated parmesean cheese
Directions
-
Preheat oven to 350°.
-
Rinse the chicken pieces, pat dry and set aside.
-
Rub the chicken with the olive oil and balsamic vinegar and place in a heavy, oven-safe skillet.
-
Sprinkle with italian herbs, salt, pepper and garlic.
-
Bake the chicken for 40-50 minutes, until the juices run clear when pierced with a knife.
-
While the chicken bakes, bring a large pot of water to a boil.
-
Add the broccoli and cook for 1-11/2 minutes.
-
Remove with a slotted spoon or strainer. Rinse under cold water, drain well, and set aside.
-
Remove the chicken from the oven and allow it to cool a bit.
-
Discard the skin.
-
Remove the meat from the bones and place in a large serving bowl with the pan juices. Cover to keep warm.
-
Add the pasta to the boiling water once the broccoli has been removed and cook according to package directions.
-
Meanwhile, in the oven-safe skillet, heat the mushrooms over medium-low heat until they are soft and giving up their juices.
-
Add to the bowl with the chicken.
-
Heat the skillet over medium-high and add the shallots.
-
Cook until slightly softened, and then add the broccoli.
-
Continue to sauté until all of the vegetables are cooked to the desired tenderness.
-
Add the chicken/mushroom mixture and the chicken stock.
-
Drain the pasta well and add to the skillet. Add more italian herbs, salt and pepper as desired.
-
Cook until heated through.
-
Place in the serving bowl and garnish with Parmesan cheese.