Smoky Chicken & Vegetable Penne

  • Yield: servings


4quarts Chicken Stock
3tablespoons Chopped Onion
1-- 16 ounce box mini penne or your favorite pasta
1tablespoon olive oil
1-- lb, boneless skinless chicken breasts, cut into thin strips
1 1/2teaspoons chopped fresh thyme
3/4cup Shitake mushroom caps, sliced
1/2cup red bell pepper strips
1/2cup yellow bell pepper strips
2cloves garlic, grated
1teaspoon grated fresh ginger
1/3cup orange juice
2tablespoons lemon juice
2tablespoons lime juice
1teaspoon each lemon, lime and orange zest
1tablespoon seedless rasp jam(all fruit type)
1teaspoon onion powder
1teaspoon liquid smoke pref hickory
1teaspoon fresh ground black pepper
2tablespoons butter
1tablespoon cornstarch


Bring chicken Stock and onion to a boil in a large pot. Add entire box of pasta, cook uncovered 9 min or until al dente.
Heat olive oil in large saute pan. Cook chicken in oil over high heat until chicken is cooked through 3-4 min. Add Shitake caps and cook 2 min longer. Add pepper strips, cook 1-2 min.
Whisk together all remaining ingredients except butter and cornstarch.
Drain Pasta, reserving 1 1/2 c. Broth. Toss pasta with butter to prevent sticking. Pour chicken mixture over pasta and toss to combine. Pour citrus mixture over all, add reserved broth and bring to a boil. Dissolve cornstarch in 1 1/2 Tbsp cold water. Pour into pasta mixture and cook until sauce is thickened, about 1 min. Serve

*Garnish with curls of citrus peel, citrus wedges or spirals