It feels like ages since I posted last. My laptop started heading towards that big bright light. After much research, I’ve got my new laptop!
So, now we can get back to our regularly scheduled program. Today’s recipe is Chicken Penne with Sautéed Vegetables and Feta. This recipe is amazing. It has kalamata olives in it that gives it a surprising bite of flavor, add in the tomatoes and the feta and you have a mouthful of flavors that will make you want to make this dish a second time.
One of the many joys of this dish is it sounds “fancy” and even looks like it if you do it right, but it has simple ingredients and it’s perfect for a weeknight dinner with friends or family.
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1 12 Oz Box of Ronzoni gluten-free penne rigate
3 Tablespoons balsamic vinegar
1/3 Cup Olive Oil
3-4 boneless, skinless chicken breasts, cut into bite size pieces
1 Teaspoon minced garlic
14 ½ oz can diced tomatoes with seasoning
¾ Cup kalamata olives
10 mini sweet peppers (yellow and orange), cut into bite size pieces
8 oz whole portobello mushrooms, sliced
4 oz feta cheese
2 Tablespoons Olive Oil
2 Tablespoons butter
In a large baggie, combine 1/3 cup olive oil and the balsamic vinegar, then cut up chicken in bite size pieces and put in baggie and let marinate 30 minutes.
Begin to boil water for pasta.
In a medium skillet add in the marinade and the chicken and cook until done. Then remove chicken from pan and set aside in a bowl and keep warm.
In the same skillet, add the 2 tablespoons of olive oil and butter, over medium heat, add in the garlic, and sauté for about a minute. Add in drained tomatoes, peppers and mushrooms, cook for about 4-5 minutes, or until peppers are soft.
Then add in the chicken to the vegetable mixture along with the olives and heat everything through. Adding the feta last, once you a ready to serve.
Cook pasta as desired.
Once pasta is done, plate with pasta on bottom and then the chicken and vegetables on top.