Thursday, August 24, 2006

Chicken Penne Pasta

This recipe serves 6, and is very nice for summer.

4 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 tablespoons olive oil
3 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
12 ounces fresh mushrooms, sliced
salt to taste
ground black pepper to taste
8 ounces penne pasta
4 tablespoons grated Parmesan cheese

1. Cook pasta in boiling salted water until al dente. Drain.

2. In an electric skillet, 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.
Add vegetables and tomatoes. Simmer untill vegetables are tender. Season with salt and pepper to taste.

3. Add pasta to mix and stir into sauce. Serve with grated parmesan cheese if desired.

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