My mother being Sicilian always made a lot of pasta growing up, especially penne so this recipe makes me think of my childhood. This makes a great healthy pasta option with lots of veggies that your whole family will love.
2 zucchini trimmed and quartered lengthwise cut crosswise into 1/2-inch thick pieces
2 yellow squash trimmed and quartered lengthwise cut crosswise into 1/2-inch thick pieces
1 medium yellow onion thinly sliced
1 yellow pepper thinly sliced
1 red pepper thinly sliced
2 cloves garlic, minced
Kosher salt and black pepper
8 oz cremini mushrooms trimmed and thinly sliced
2 chicken breasts pounded to one inch thick
12 oz Penne Pasta
2 tablespoons butter
8 ounces grape tomatoes halved
1 tablespoon Italian seasoning
1/4 ounce chives
1 lemon quartered
3/4 cup mushroom stock
8 tablespoons crème fraiche
1/2 cup parmesan cheese
Bring a large pot of water to a boil, add salt to taste. Add penne once boiling cook until al dente 9-11 minutes. Drain well.
While penne cooks, heat a drizzle of olive oil to 6 qt saute over medium-high heat. Add zucchini, squash, onion, and peppers. Season with salt and pepper. Cook until golden brown and softened. 10-12 minutes.
Add garlic and cook until fragrant for about 30 seconds. Transfer all to a bowl.
Heat a large drizzle of olive oil in a pan over medium-high heat. Add mushrooms and cook stirring occasionally, until golden brown and slightly crispy, 5-7 minutes. Turn off heat, season with salt and pepper then transfer to bowl with other veggies.
Heat large drizzle of olive oil over medium heat high heat. Season chicken breasts with salt and pepper. Cook until golden brown 5-7 minutes each side or until internal temperature reaches 165°F. Chop into chunks and set aside. Wash out the pan.
Heat 2 tablespoons butter and a drizzle of olive oil in a pan over medium-high heat. Add tomatoes and season with 2 teaspoons Italian seasoning, salt, and pepper. Cook, stirring until tomatoes are softened 2-4 minutes.
Stir in half of the chives and juice from half the lemon. Reduce heat to low, then stir in mushroom stock.
Whisk in crème fraiche; season with salt and pepper.
Add veggies and drained penne to pan with sauce; stir well to combine. Stir in 2 tablespoons butter until melted.
Divide pasta between bowls. Sprinkle with parmesan and remaining chives. Serve with remaining lemon wedges on the side.