Ingredients
- 3/4 Pound Chicken Tenders
- 1/2 Tsp. Fennel Seeds Lightly crushed
- 1/2 Tsp. Red Pepper Flakes More or less to taste
- 1-1/2 Tblsp. Olive Oil Divided
- 2 Cloves Garlic Minced
- 1 Tsp. McCormick Italian Herb Blend Grinder
- 6 Ounces Penne Pasta Preferably whole grain
- 2 Small Zucchini
- 2 Cubanelle peppers
- 1/2 Red Bell Pepper
- 1 Cup Onions Thinly sliced lengthwise
- 3 Cloves Garlic Finely chopped
- 3/4 Cup Reduced Sodium Chicken Broth More or less as needed
- 3 Ounces Goat Cheese I used an herbed one
- Fresh Ground Pepper To taste
Servings:
Instructions
- For the Chicken: Place the tenders in a quart size zip top bag. Combine the fennel seed, pepper flakes, 2 minced garlic cloves, 3/4 tablespoon olive oil and the Italian seasoning. Pour into bag, seal and massage to distribute the marinade. Refrigerate for up to 24 hours.
- To grill the chicken: Remove the chicken from the marinade. Thread the tenders on 2 or 3 skewers. Place over medium grill heat and cook, turning occasionally until chicken is cooked through. This takes about 15 minutes. Remove chicken from skewers and use in recipe or refrigerate for up to 3 days.
- Cook the pasta according to the directions on the package reducing cooking time by one minute While the pasta cooks, prepare the sauce.
- Zucchini: Cut in half crosswise. Cut each half lengthwise into 3 slices. Cut each slice into 3 or 4 strips.
- Onion and Garlic: Cut onion in half lengthwise. Slice thinly lengthwise. Finely chop the 3 cloves of garlic.
- Peppers: Cut peppers in half lengthwise. Remove the seeds and cut in half crosswise. Cut in 1/2 wide strips
- Heat a large fry pan over medium high heat. Add the remaining olive oil. Add the onion and cook for 2 minutes. Add the peppers and cook 3 minutes more. Add the garlic and zucchini. and cook 3 -4 minutes.
- Cut the chicken tenders into bite size chunks. and add them to the pan. Stir in the chicken broth slowly. You want everything moistened, but nothing swimming. You may not need to use all of the broth.
- Simmer for a few minutes. When the pasta is cooked al dente, drain it and add it to the fry pan. Toss to combine everything and cook another minute.
- Crumble the goat cheese on top of the pasta and spoon into bowls. Top with ground pepper to taste.
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