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