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Lyndee's Chicken Penne Pasta

By: Lindibakes

"Sauteed chunks of chicken breast in tomatoes with fresh vegetables, served over penne pasta. My friends have passed this recipe around they like it so much."

Rate/Review | Read Reviews (14)

What to Drink?
	Sauvignon Blanc

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

4 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon paprika
1 onion, chopped
1 (28 ounce) can diced tomatoes with juice
1 small yellow squash, sliced
1 small zucchini, sliced
3 carrots, diced
8 ounces fresh mushrooms, sliced
salt to taste
ground black pepper to taste
8 ounces penne pasta
2 tablespoons grated Parmesan cheese

Directions

Cook pasta in boiling salted water until al dente. Drain.
Saute garlic and onions in olive oil till onions are soft. Over high heat, quickly saute cut up chicken. Sprinkle with paprika, and cook until chicken is nicely browned.
Transfer sauteed mixture to a Dutch oven, and add vegetables and tomatoes. Simmer till vegetables are tender. Season with salt and pepper to taste.
Add pasta to Dutch oven, and stir into sauce. Serve with grated parmesan cheese if desired.