Smoky Chicken & Vegetable Penne

  • Yield servings


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


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



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