Veggie Penne Primavera

This week's Food Network Chef is Robin Miller.  Like most of the chefs on the Food Network, I had no idea who Robin was before this week... but I have to say, I'm pleased with her personal penne primavera.




Penne Primavera - Adapted from Robin Miller

1 lb. whole wheat penne pasta (or rice pasta, for a GF version)
1 T olive oil
4 garlic cloves, minced
2 C broccoli florets
1 C carrot, sliced
8 oz. mushrooms, sliced
1 C diced cooked chicken (I used shredded)
1 C bell pepper, diced
1 (14oz) can diced tomatoes, undrained
1 C chicken broth
1/2 C peas
1/2 C Parmesan cheese
salt and pepper, to taste
1 tsp. basil

Begin by boiling the pasta according to package directions.

In a large skillet, saute the garlic cloves in olive oil.  Then add in the carrots and mushrooms and saute until the mushrooms are tender.



Add in the broccoli, peppers, chicken, diced tomatoes and chicken broth.





Simmer for 5-10 minutes until veggies are tender and some of the liquid is evaporated.



Then, add in the peas.  Cook an additional 5 minutes.



Place the cooked pasta noodles in a 9x13 glass pan.



Pour the veggie mixture on the top.



Stir to combine.



Then, sprinkle with salt and pepper and basil.



Add cheese.

Then stick in a warm oven to melt the cheese.



Serve warm.

This post is linked to:

• Grocery Cart Challenge
• Finger-Lickin' Good Friday
• Slightly Indulgent Tuesday