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Chicken and Vegetables with Penne
Ingredients
  • 2 lbs. skin-on chicken breasts and thighs
  • 4 TB. olive oil
  • 1 TB. balsamic vinegar
  • 1 to 2 TB. TUSCAN SUNSET
  • ½ to 1 tsp. salt, to taste
  • PENZEYS PEPPER, to taste
  • 3 garlic cloves, smashed (or ¾ tsp. PENZEYS MINCED GARLIC rehydrated in 1 tsp. water)
  • 1 to 2 Cups broccoli florets, cut into bite-sized pieces
  • 1 ¼ lbs. penne pasta
  • 1 lb. crimini mushrooms, sliced
  • 4 to 6 shallots, roughly chopped (or ⅓ Cup SHALLOTS)
  • ½ Cup chicken stock (or ½ Cup water mixed with ¼ to ½ tsp. CHICKEN SOUP BASE)
  • ½ to 1 Cup freshly grated Parmesan cheese, to taste
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