This dish is now a family favorite! We've discovered that baking chicken for 20-25 minutes is more tender than pan frying.
2 TBSP All Season (see mix recipe below)
1 cans diced Italian seasoned tomatoes
2 TBSP dried tomatoes
1 to 1-1/2 lbs chicken breasts or tenders
8 ounces Penne pasta
1/2 cup heavy whipping cream or half & half
1/2 cup grated Parmesan cheese
2 TBSP butter
Cut chicken into 1 x 2 inch stripes. Place in a glass baking dish. Splash with Olive Oil, then add 2 TBSP of All Season mix and diced tomatoes. Toss until well coated. Bake at 375 for 25 minutes. Stir after 15 minutes so chicken cooks evenly.
Cook 8 ounces of penne in water according to package directions. Drain.
Place cooked penne back in a large saucepan or roaster. Add butter, cream and Parmesan cheese and dried tomatoes. Mix gently until pasta is coated.
When chicken is done, carefully pour over penne, combine well. Place pan back in oven, turning oven OFF, allow penne to set for 10 minutes.
Serve with brocolli on the side.
All Season Mix
I made a batch of this and use on baked chicken or oven potatoes.
4 TSP garlic powder
4 TBSP onion powder
2 TBSP paprika
6 TBSP Italian Seasoning (See recipe below)
1 TBSP pepper
4 TBSP salt
Mix well and store in pint jar, secure with tight lid
Italian Seasoning
1/4 cup + 2 TBSP Dried basil
1/4 cup + 2 TBSP Dried oregano
1/4 cup + 2 TBSP Dried rosemary
1/4 cup + 2 TBSP Dried marjoram
1/4 cup + 2 TBSP Dried thyme
Mix well and store in pint jar, secure with tight lid
