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GARDEN FRESH CHICKEN PENNE & VEGETABLES

Here at The Olenick House, July is the about the time when fresh veggies start rolling out of the garden.

This makes for some delicious recipes for Darren and me to enjoy together at the end of a long, hot Summer’s day.

One such recipe is this Garden-fresh chicken penne and vegetable dish chock full of protein and vitamin-rich veggies. Try it for yourself any time of year and enjoy!

Total Prep Time: 1 Hour

Servings in Recipe: 4-6

Serving Size: 8oz Bowl

GARDEN-FRESH CHICKEN PENNE & VEGETABLES

INGREDIENTS

1 tbsp vegetable oil
2 cups cubed chicken breast or thighs
Salt and pepper to taste
1 medium onion chopped
2 cups penne pasta
1 red or orange bell pepper cut into strips
3 cups of fresh spinach
(or 1 package of frozen, thawed and drained)
1 can cream of mushroom soup
1/2 cup pepper jack cheese (for sprinkling on top)
1 cup of milk
1 tsp dried oregano

DIRECTIONS

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