Penne with Chicken and Roasted Tomatoes

We have added feta cheese and the intense taste of roasted tomatoes to this dish. Sautéed mushrooms and chicken are tossed with the pasta for a grand presentation.


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

How Honey is Made

To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.


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