This crowd pleasing pasta is simple and delicious. It has just the right mixture of pasta, marinated chicken, and vegetables.

Ingredients

• 2 tablespoons olive oil
• 1 large garlic clove, minced
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh chives
• 1 tablespoon apple cider vinegar
• 2 1/2 tablespoons maple syrup
• 2 tablespoons spicy brown mustard

• 3 skinless boneless chicken breast halves
• 1 cup chicken stock
• 3/4 cup roasted red peppers, diced
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 pound snow peas, stemmed and lightly steamed
• 1/2 pound penne, cooked

Instructions

1. Make a marinade for the chicken by heating 1 tablespoon of the olive oil in a large skillet over medium heat. Sauté the garlic in the oil for just 30 seconds. Add the herbs and vinegar and cook for 30 seconds more. Pour the mixture into a small bowl to cool, then whisk in the maple syrup and mustard.

2. Place the chicken in a glass baking dish and pour in the marinade. Turn the meat once to coat it. Cover the bowl and chill the chicken for at least 1 hour or overnight.

3. Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Meanwhile, remove the chicken from the glass dish, saving the marinade, and sprinkle it with salt and pepper. Add the chicken to the skillet and sauté it for 2 minutes on each side to seal in the juices. Reduce the heat to medium and continue heating the chicken until it is cooked through and browned, about 6 minutes.

4. Then transfer the chicken to a cutting board and cut it into bite-size cubes. Next you will be using the cooking juices that have browned in the skillet to make a glaze, a procedure that's called deglazing the pan. Start by adding 1/2 cup of the chicken stock to the skillet and simmering it until it reduces by half. Add the remaining chicken stock and the reserved marinade and bring the mixture to a boil. Continue cooking at a simmer until the liquid has thickened, 5 or more minutes.

5. Combine the chicken cubes, roasted red peppers, sun-dried tomatoes, snow peas, and cooked penne in a large bowl. Pour in the sauce and toss the pasta to combine. Season to taste with salt and pepper. Makes 4 servings.

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Find more about:

• Chicken |
• Chicken Broth |
• Entrees |
• Pasta & Rice Recipes |
• Peas |
• Penne |
• Red Bell Pepper |
• Sun Dried Tomatoes

Related Categories:

• Pasta & Rice Entrees |
• Chicken Dinners