Around mid-summer, small, swelling tomatoes whisper tales of a bountiful harvest and radishes peak their crimson tops through the soil.
Our warm Manitoba weather invites us to spend time among our crops and dream of new recipes.
Salads, snacks and comforting dishes float through my mind. Fragrant herbs growing nearby, sway in the breeze and join my daydreaming.
Back in the kitchen, rows of glass jars, brimming with legumes and pastas, spark simple innovation.
For some, sun-filled summer days are slow and leisurely. For others, they’re full of work and school, practice and chores.
No matter which category you find yourself in, this simple, garden-fresh recipe celebrates your home-grown (or store-bought) harvest and the opportunity for a relaxing, end-of-day meal.
Total Prep Time: 1 Hour
Servings in Recipe: 4-6
Serving Size: 8oz Bowl
Calories Per Serving: 152
GARDEN-FRESH CHICKEN PENNE & VEGETABLES
INGREDIENTS
pasta
- 1 tbsp vegetable oil
- 2 cups penne pasta
- 2 cups cubed chicken breast or thighs
- Salt and pepper to taste
- 1 medium onion chopped
- 1 red or orange bell pepper cut into strips
- 3 cups of fresh or frozen spinach
- 1 can cream of mushroom soup
- 1 cup of milk
- 1 tsp dried oregano
- 1/2 cup pepper jack cheese (for sprinkling on top)
GARDEN-FRESH CHICKEN PENNE & VEGETABLES
DIRECTIONS
pasta
- Heat vegetable oil in a dutch oven or large pot, over medium heat.
- Boil water for penne in a 2nd pot
- Cut chicken into cubes, then saute until brown in the oil. Salt and pepper to taste
- As the chicken is browning, chop onion
- When chicken cubes are lightly brown, remove from pot and set aside
- Add onion to pot and cook until translucent
- As the onions cook, chop (or drain) spinach and bell pepper
- When onions are translucent, add soup, milk and oregano, stir to combine
- When soup is heated through, add bell pepper and spinach
- Raise heat to a boil, stirring often for 5 minutes
- Return chicken to the pot, and lower to medium heat
- Cover combined ingredients, then simmer for another 5 minutes
- Drain penne and fold into chicken and vegetables, allow to heat through
- Serve in large pasta bowls and top with a sprinkling of pepper jack cheese
GARDEN-FRESH CHICKEN PENNE & VEGETABLES
SUGGESTED SIDES & PAIRINGS
SALADS
Fresh Arugula Salad with sliced Parmigiano Reggiano
Radicchio with Pumpkin Seeds and a Lemon Vinaigrette
BREADS
Grilled Sourdough Slices with Garlic Butter
Toasted Foccacia dusted With Parsley and Parmigiano
WINE
Puligny-Montrachet White Burgundy
Coteaux de l’Aubance
California Pinot Grigio
ALTERNATE INGREDIENTS
- Penne > Ziti or small shells
- Chicken > Tofu or Seitan
- Milk > Plain soy or almond milk
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