Chicken with Sundried Tomato & Feta Penne

  • Yield: servings


3/4pound penne pasta, uncooked
2tablespoons extra virgin olive oil, divided
2teaspoons balsamic vinegar
1pound boneless skinless chicken breast, thinly sliced
2medium shallots, thinly sliced
2cloves garlic, minced
2cups asparagus, trimmed and cut into 1 inch pieces
2cups mushrooms, sliced
1/3cup fresh basil, shredded
4ounces crumbled feta cheese
-- salt and pepper to taste


Cook pasta according to package directions.
Meanwhile, in a medium skillet, heat 1 Tbsp. olive oil. Add chicken and cook over med. heat 7 minutes or until no longer pink in the center, turning several times. While cooking, sprinkle with salt, pepper, and balsamic vinegar. Set chicken aside.
Heat remaining 1 Tbsp olive oil in medium skillet. Add shallots, garlic, asparagus, and mushrooms. Cover and cook over med. heat until veggies are tender crisp, about 7 minutes, stirring frequently. While cooking add 1 Tbsp of the reserved oil from the sundried tomatoes. Add basil, sudried tomatoes, and chopped chicken. Stir until heated through.
Toss vegetable/chicken mixture with drained pasta in a large bowl. Stir in feta cheese. Add pepper to taste. Serve hot.
Yield: 8 servings