Penne with Oven-Roasted Chicken, Asparagus, and Sun-Dried Tomatoes

Ingredients:

• 1/2 cup drained, oil-packed sun-dried tomatoes, sliced, with 1 Tbsp oil reserved

• 16 asparagus spears, tough ends trimmed, sliced diagonally into 1/2” pieces

• 2 – 2.5 lb. boneless skinless chicken breasts

• 1/2 cup coarsely chopped fresh basil

• 2 large garlic cloves, minced

• 1/2 tsp dried oregano

• 1/2 cup chicken broth

• 1/2 cup dry white wine

• 1 Tbsp tomato paste

• 8 oz penne pasta

• Olive oil

• Shredded mozzarella/parmesan cheese

Directions:

1. Place chicken in a baking dish. Drizzle with olive oil and sprinkle chicken with a mixture of seasonings – basil, garlic spice, and parsley.

2. Cook in the oven for 35 – 45 minutes at 375 degrees or until chicken is cooked thoroughly through.

3. Meanwhile, cook pasta according to package directions.

4. Add 1 Tbsp. of the reserved sun-dried tomato oil and 1 Tbsp. olive oil to a large skillet. Over high heat, stir-fry the asparagus for 3 minutes.

5. Add the sun-dried tomatoes, garlic, 1/4 cup basil, oregano, chicken broth, wine and tomato paste.

6. Bring to a boil and simmer until asparagus is crisp-tender, about 5 minutes.

7. Put cooked pasta on a plate.

8. Place a heaping layer of the shredded mozzarella/parmesan cheese on top of the pasta.

9. Next, drizzle sun-dried tomato mixture over the pasta and cheese.

10. Place oven-roasted chicken on top.