Penne Pasta & Oven Roasted Chicken (By Florida Native) - cooking recipe

Ingredients

1/2 cup sun-dried tomato packed in oil, drained and sliced
1 tablespoon oil, reserved from sun-dried tomato
16 -20 asparagus spears, tough ends trimmed, diagonally sliced into 1/2 inch pieces
4 (4 ounce) boneless skinless chicken breasts
1/4 cup coarsely chopped fresh basil, approximate
3 teaspoons minced garlic or 2 large cloves, minced
1/2 teaspoon dried oregano
1/2 cup chicken broth
1/2 cup dry white wine
1 tablespoon tomato paste
8 ounces prepared penne pasta
1 -2 tablespoon extra virgin olive oil
4 ounces buffalo mozzarella, cut into quarters

Preparation

Preheat oven to 325 degrees.
Place chicken in a baking pan and brush with olive oil. If not using pre-seasoned chicken, sprinkle with a little basil, garlic powder and parsley.
Bake chicken 30-40 minutes or until thoroughly cooked through.
Remove from oven, cool, and slice into bite-size chunks.
While baking chicken, cook penne pasta according to package directions, and pre-measure or chop other ingredients.
Once the chicken is chopped and the penne is prepared, you're ready to put it all together.
Add 1 tablespoon each of the reserved sun-dried tomato oil and the olive oil to a large skillet.
Over medium-high heat, stir-fry the asparagus for about 3 minutes.
Add the chopped chicken, sun-dried tomatoes, garlic, basil (1/4 cup if using fresh), oregano, chicken broth, wine and tomato paste.
Stir together well and bring to a boil.
Reduce heat to medium-low and simmer about 5 minutes until the asparagus is crisp-tender.
Add prepared pasta and stir well to coat. Cook 1-2 minutes or until pasta is thoroughly heated.
Remove pan from heat.
Add the buffalo mozzarella chunks and toss mixture about 5 seconds.
Serve in individual pasta bowls with warm garlic bread.