Ingredients
4 tablespoons olive oil, divided
3 tablespoons GOLDEN BLOSSOM HONEY, divided
2 teaspoons dried oregano
2 pounds plum tomatoes, quartered
2 medium Portobello mushrooms, sliced
3 scallions, chopped
2 cloves garlic, minced
1 pound chicken tenders, cut into bite size pieces
1 pound penne pasta, cooked al dente
1 cup feta cheese, crumbled
1/2 cup Parmesan cheese, grated
salt and pepper to taste
Honey Tips
Honey Is Magic
In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.
Directions
Preheat oven to 425°. Line a baking sheet with foil and coat with non-stick cooking spray.
In a large bowl combine 2 tablespoons olive oil, 2 tablespoons honey and oregano. Add tomatoes. Toss. Place tomatoes on baking sheet in a single layer. Roast about 20 minutes until tomatoes start to wrinkle. Set aside.
In a large skillet, heat remaining 2 tablespoons olive oil. Add mushrooms, scallions and garlic. Sauté about 10 minutes or until mushrooms begin to brown. Remove to a bowl. Add chicken to the pan and sauté until browned and cooked through. Add mushrooms back into skillet along with roasted tomatoes and remaining 1 tablespoon of honey. Stir in cooked pasta, feta, and Parmesan. Heat several minutes. Season with salt and pepper.
Serves: 4
In a large bowl combine 2 tablespoons olive oil, 2 tablespoons honey and oregano. Add tomatoes. Toss. Place tomatoes on baking sheet in a single layer. Roast about 20 minutes until tomatoes start to wrinkle. Set aside.
In a large skillet, heat remaining 2 tablespoons olive oil. Add mushrooms, scallions and garlic. Sauté about 10 minutes or until mushrooms begin to brown. Remove to a bowl. Add chicken to the pan and sauté until browned and cooked through. Add mushrooms back into skillet along with roasted tomatoes and remaining 1 tablespoon of honey. Stir in cooked pasta, feta, and Parmesan. Heat several minutes. Season with salt and pepper.
Serves: 4
