Had a couple of recipe failures last week so I was ecstatic when this dish came out so yummy. It’s an olive oil and garlic sauce coating whole wheat penne, cherry tomatoes, button mushrooms and shredded chicken. I love how shredded chicken soaks up flavor so well, it’s one of my favorite proteins to use.
In other news, hubby and I have to celebrate Valentine’s day early…as in today and tomorrow! Any fun activity suggestions??
Garlic Shredded Chicken with Whole Wheat Penne
- 6 oz. whole wheat penne
- 1 boneless skinless chicken breast
- 1/2 cup extra-virgin olive oil
- 3 cloves garlic, minced
- pinch red pepper flakes
- 1 tsp kosher salt
- 1/2 pint cherry tomatoes
- 3-4 button mushrooms, sliced
Cook your penne al dente according to package directions. Drain, reserving 1/4 cup pasta water.
Place chicken breast in a saucepan and fill with water until covered. Bring to a boil over medium heat, then cover and simmer for 12-15 minutes until no longer pink in the center. Remove to a clean surface and use two forks to shred. Set aside.
In a large skillet, combine the olive oil, garlic, red pepper flakes, and salt. Warm over med-low heat then add the tomatoes and mushrooms. Cook until tomatoes pop, about 8 minutes. Stir in the shredded chicken, then the pasta. Taste and add more salt if desired.
Pasta sauce adapted from Food Network.