Garden Fresh Chicken Penne

GARDEN FRESH CHICKEN PENNE & VEGETABLES

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 Ingredients

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 Directions

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

Have you tried this recipe?

Rate it!

Average rating 0 / 5. Vote count: 0

Interested in free access to more recipes like this?

Leave a Reply