This is a super tasty pasta dish, Chicken and Penne Pasta with a Citrusy Tomato Sauce and Roasted Broccoli is delicious. Bite sized pieces of chicken along with tomatoes, olives, oranges and roasted broccoli with the penne pasta make this dish extremely satisfying, your family and friends will love it!
Ingredients:
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3
chicken breasts
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4
cups
broccoli florets
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½
cup
extra virgin olive oil
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2
garlic cloves, minced
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2
Sunkist® navel oranges, zested, peeled and diced
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1
Sunkist® lemon, zested and juiced
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½
lb.
penne pasta, preferably whole wheat
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½
medium red onion, diced
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1
cup
cherry tomatoes, halved or 2 roma tomatoes, diced
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¼
cup
black olives (approximately 14), pitted and halved
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¼
cup
basil leaves, cut into thin strips
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4
oz.
(approximately 1/2 cup) feta cheese, crumbled
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Fresh ground black pepper
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Preparation: Preheat oven to 375 degrees.
Instructions: (Makes 4 servings)
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In a medium sized mixing bowl, toss the chicken breasts with half the lemon and orange zest and black pepper. Place the chicken on a well oiled sheet pan and place in the oven to cook until done, approximately 15 minutes. Allow the chicken to rest for 5 minutes. Cut the chicken into bite sized pieces.
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Toss the broccoli with 2 Tbsp. olive oil and black pepper. Spread out over a sheet pan and place in the oven with the chicken to roast for 15 minutes.
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Cook the pasta in boiling water as directed. Drain, reserving 1 cup of the cooking liquid.
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In a large sized saucepan over medium heat, add 2 Tbsp. olive oil and the diced red onion. Cook the onion until translucent, approximately 5 minutes. Stir in the garlic and remaining orange and lemon zest, cook for 1 minute. Add the tomatoes and lemon juice and continue to cook for 5 minutes while stirring. Stir in the oranges, olives and basil, heat until warm. Add the pasta to the pot along with some of the reserved cooking liquid and heat. Toss in the chicken, broccoli and feta cheese and serve.
Nutrition Information (per serving):
Calories 780; Total Fat 41 g; Saturated Fat 9 g; % Calories from Fat 46%; % Calories from Saturated Fat 10%; Cholesterol 107 mg; Carbohydrate 64 g; Dietary Fiber 9.5 g; Sodium 865 mg; Protein 43 g
Recipe by Chef Jill Davie
Photo courtesy of Gina Widjaja