Recipes

Cook penne according to package directions. Drain and set aside. In a large skillet, heat oil over medium-high heat. Add onion and garlic and cook 3 minutes, until soft. Add broccoli, carrots and mushrooms and cook 3 minutes, until mushrooms soften. Add chicken, red peppers, tomatoes, and broth and bring to a simmer. Stir in penne and peas cook 2 minutes to heat through and season, to taste, with salt and black pepper. Transfer mixture to a serving plate and top with Parmesan and basil.1 pound penne pasta 1 tablespoon olive oil 1/2 cup chopped red onion 3 to 4 cloves garlic, minced 2 cups broccoli florets 1 cup sliced carrots 1 cup sliced mushrooms 2 cooked chicken breast halves, diced (about 2 cups) 1 cup diced roasted red peppers 1 (14-ounce) can diced tomatoes 1 cup reduced-sodium chicken broth 1/2 cup frozen green peas, thawed Salt and freshly ground black pepper 1/3 cup grated Parmesan 1/4 cup freshly chopped basil leaves