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Recipe Summary

prep:
20 mins
bake:
2 hrs 30 mins
cook:
14 mins
total:
3 hrs 4 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Oven-Dried Tomatoes:
  • Heat oven to 225°F. Slice each tomato lengthwise into 4 equal slices. Spread in single layer on two 15 x 10 x 1-inch jelly-roll pans. Sprinkle with sugar and vinegar.

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  • Bake in 225 °F oven until tomatoes are dried, but still pulpy, about 2-1/2 hours, turning slices over after first hour (you should have about 3 cups).

Broccoli and Chicken:
  • Bring large pot salted water to boiling for cooking penne. In large skillet, heat oil over medium-high heat. Add chicken and garlic; sauté until chicken is just cooked through, about 5 minutes. Remove chicken to a plate.

  • In same skillet, combine wine, broth, cream, oven-dried tomatoes, salt and pepper flakes; simmer until slightly thickened, about 8 minutes.

  • Meanwhile, cook penne in boiling water until firm but tender, following package directions. For last 2 minutes of cooking, add broccoli; drain. Place penne with broccoli in serving bowl.

  • Add chicken to cream sauce; heat through, about 1 minute. Toss chicken and sauce with penne.

Nutrition Facts

447 calories; fat 18g; cholesterol 72mg; saturated fat 8g; carbohydrates 52g; insoluble fiber 5g; protein 21g; sodium 278mg.
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