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Penne with Chicken and Tomatoes

We love this recipe. It's so simple and bursting with flavor! You can do it with leftovers, or just cook some penne up specifically for this recipe. Either way, it's a winner!

Course: Main Course, main dish
Cuisine: American, casserole
Keyword: chicken, olives, pasta, tomatoes
Servings: 4 people
Author: HelenFern
  • 4-6 large chicken thighs
  • 3 Tablespoons olive oil
  • 1 14.5-oz can of diced tomatoes
  • 1 4-oz can of sliced black tomatoes
  • 1 cup sliced mushrooms
  • 3 cups cooked penne pasta
  • Canned parmesan cheese for garnish
  • salt and pepper to taste
  1. Start by sautéing the mushrooms.

    Heat 1 Tablespoons of the olive oil in a heavy skillet. Add the sliced mushrooms and cook on medium-high until they are starting to soften.

  2. Add the olives, garlic, tomatoes and penne. Stir to mix well.

  3. Transfer the mixture to a casserole dish.

  4. Next brown the chicken.

    Heat remaining olive oil in the skillet.

  5. Generously season the chicken with salt and pepper. When the oil is hot, add the thighs and cook on both sides until golden brown.

  6. Move them to the top of the penne mixture.

  7. Bake at 350° for about 30 to 40 minutes, or until the juices of the chicken run out clear when poked.

  8. Remove from the oven and allow to rest for 5 to 10 minutes.

  9. Top with parmesan cheese and enjoy while it's hot!