Recipe: Chicken with Penne and Roasted Vegetables

Chicken with Penne and Roasted Vegetables
Source: Empire Kosher Chicken Cookbook
Makes 5 servings

1 whole head garlic
9 large plum tomatoes, cored and quartered lengthwise
1 1/2 teaspoons dried oregano, divided
5 tablespoons olive oil, divided
1 teaspoon salt, divided
1 1/2 pounds asparagus, ends snapped off
1 large yellow bell pepper, stemmed and seeded
1 large (about 6 ounces) portobello mushroom, stemmed, quartered and thinly
sliced
3 kosher chicken breast halves on the bone
Freshly ground black pepper to taste
3 cups penne pasta

Cut about 1/2 inch off the top of the head of garlic. Wrap head in aluminum foil and roast in a preheated 300-degree oven for about 45 to 60 minutes, or until soft. Cool, then press garlic out of skins and set aside. (This can be done 24 hours in advance and held in the refrigerator.)

Put the quartered tomatoes into a large baking dish. Toss with 1 teaspoon dried oregano, 2 tablespoons olive oil and 1/2 teaspoon salt. Roast in a preheated 350-degree oven 25 minutes.

While the tomatoes are cooking, prepare the vegetables. Cut the asparagus into 1 1/2-inch lengths. Quarter the yellow pepper and then cut into thin slices. Combine the vegetables in a second large baking dish with the remaining 1/2 teaspoon oregano, 3 tablespoons olive oil and 1/2 teaspoon salt.

Remove tomatoes from the oven and stir in the roasted garlic and mushrooms. Put both baking dishes into the oven, staggering them on oven racks. Roast 15 minutes. Rotate dishes and continue roasting 15 minutes. Remove from oven and set aside, covered with foil. Leave oven temperature at 350 degrees. (If the vegetables cool too much you can cover the dishes, as long as they are microwave safe, with wax paper and reheat gently in a microwave, or place in a 200-degree oven.)

Place chicken in a baking dish and sprinkle with pepper. Roast 25 to 30 minutes, or until cooked through. Remove from the oven. When cool enough to handle, discard the skin and bones; cut chicken into short, thin slices.

Bring a large pot of water to the boil. Add the pasta and cook according to package directions. Drain and put back into pot. Add the tomatoes and roasted vegetables and chicken, stirring well. Adjust seasonings with salt and pepper if necessary.