Sunday, October 12, 2008

Penne Rustica

Time to switch things up with a pasta recipe. This is a pretty easy meal to prepare and the end product is not only tasty but beautiful. If you ask me, it's the roasted red peppers that make this dish! Hmm-mmm!

(Sorry about the photo quality in this one...I hate it when I have to take pictures once it's dark... Oh well, that's what you get when your husband's in public accounting--lots of late dinners!)

1 box penne (I used a 12 oz. box)
2 boneless, skinless chicken breasts
1 zucchini, cut into 1/2-inch pieces
1/2 red onion, cut into big pieces
3 roma tomatoes, halves
1 can artichoke hearts, quartered
1/2 cup roasted red peppers (these come in a jar)
1/4 cup chopped fresh basil
1/4 cup grated parmesan
dash of basil
dash of oregano
salt and pepper
a drizzle of olive oil

Preheat to 400 degrees. Put the zucchini, red onion, and tomatoes on a baking sheet. Drizzle lightly with olive oil and stir them around to coat evenly. Season chicken with salt and pepper and place on baking sheet. Sprinkle lightly with basil, oregano, salt and pepper. Bake for about 30 minutes.

Prepare the pasta. Chop the roasted red peppers and basil; quarter the artichoke hearts.

When tomatoes are just cool enough to handle, slice into bite-sized pieces. Toss everything together with the parmesan and a drizzle of olive oil. Serve warm.

Happy eating!!


Rachel said...

Yum! This looks really good. I want to try this one!

Amber and Peter said...

We tried this one and it was fantastic! I cut my veggies too small so they were a little overdone, but even with that it was delicious.