Page 62 - UMass2018_CookBook

Ingredients
Serves 2
8 ounces penne pasta
8 ounces boneless skinless chicken breasts, cut into 1⁄2-inch cubes
1 tablespoon all-purpose flour 1⁄2 teaspoon dried thyme 1⁄8 teaspoon salt 1⁄4 teaspoon ground
black pepper 1 tablespoon olive oil 3 cups sliced mushrooms 1⁄2 cup chicken broth 1 (15-ounce) can crushed
tomatoes in purée Finely grated zest of 1 orange 1⁄2 cup orange juice 1 tablespoon brown sugar 1⁄2 cup sun-dried tomatoes
Chicken Morengo
Brackbill Family, West Newbury, MA
“My daughter and I were seeking out healthy recipes and we came across Chicken Moren- go. It has become a family favorite that
the “kids” look forward to when they come home from school. It is also easy to make for a large group!” — Tammy Brackbill
Preparation
1. Bring a pot of water to a boil and cook the penne according to the package instructions until al dente. Drain well.
2. Meanwhile, place the chicken in a bowl and toss with the flour, thyme, salt and pepper until evenly coated.
3. Heat the oil in a large heavy skillet
over high heat until hot, but not smoking. Add the chicken and cook until golden brown, stirring occasionally, 2 to 3 minutes. Add the mushrooms and 2 tablespoons
of the chicken broth. Cook, stirring occasionally, until the mushrooms have just begun to soften and release their juices, 2 to 3 minutes.
4. Add the crushed tomatoes with purée, orange zest, orange juice, brown sugar, sun-dried tomatoes and the remaining broth. Bring to a boil, scraping the bottom of the pan with a wooden spoon to release the browned bits. Reduce the heat to medium-low and simmer until the sauce
is thickened and the flavors are blended, about 8 minutes.
5. Pour the sauce over the pasta and toss until well coated.
54 | TASTE OF HOME