Oct
30
2008

Zucchini and Fennel Chicken Penne Gratin

Tags:

Dinner


Good Wednesday late night everyone, we’ve made it through half the week already, woo hoo!

Ok, so check this out. I got this fun package in the mail from Prego that they call the Prego Challenge. In my box was a package of dry penne noodles, Prego’s new pasta sauce, parmesan cheese, garlic powder and a can of green beans. Prego wanted me to put together a delicious and nutritious dinner that the whole family could enjoy for ten bucks. I knew I was up for the challenge and got right to work creating this idea I had for a hearty pasta gratin

(A dish that is topped with cheese and heated under broiler until golden and crispy). It is chock full of veggis that the kids won’t even notice, just use your trusty kitchen scissors to chop theirs (and maybe your husbands if he is a stinker too) up into tiny bitesize pieces. The red sauce covers them oh so nicely. We ate the green beans on the side with a little garlic powder, nothing fancy.


Let me tell you how pleasantly surprised I was with Prego’s new pasta sauce. I am crazy picky when it comes to store bought sauce and we devoured this stuff. Go and get your hands on a jar of their new sauce. It’s full of great flavor.

Take a peek and enjoy!!










Zucchini and Fennel Chicken Penne Gratin

1 lb Penne Pasta

2 Tablespoons extra virgin olive oil

1 large fennel bulb, thinly sliced or chopped

1 large zucchini halved then sliced

2 cloves garlic, minced

2 large chicken breasts, cubed

½ teaspoon salt

¼ teaspoon McCormick’s California Garlic Powder with Parsley

¼ teaspoon fresh cracked pepper

26 oz jar 100% natural Prego “Chunky Garden” Tomato, Onion and Garlic Sauce

¼ Cup Kraft grated Parmesan Cheese

2 Cups shredded mozzarella cheese

1. Cook pasta according to package directions. Drain and set aside. Place oil into a large rimmed skillet or other pot over medium heat. Saute fennel and zucchini for 5 minutes or until softened. Stir in garlic and chicken breasts; season with salt, garlic powder and pepper . Stir and cook until chicken is cooked through, about 5-7 minutes. Stir in Prego sauce and cooked pasta. Pour into a 9×13 inch baking dish. Top evenly with parmesan cheese and mozzarella. Place under oven’s preheated broiler until cheese just starts to brown. Watch carefully, it happens fast! Remove and serve.

___________________________________________________

Get a load of my 3 year old who I caught dressing up in his baby clothes with his buddy last week. I haven’t laughed this hard in a long time.

Have a happy Halloween everybody!


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57 Responses | Comments RSS

  1. 51
    PaniniKathy says:

    I know I can always find something delicious to make on your site, Jenny! Thanks for the tip about using kitchen scissors to chop up food for the little ones – it hadn’t occurred to me before, but now that mine is eating “regular food” that’ll be really helpful. SO funny about the baby clothes dressing!!

  2. 52
    Lori Lynn says:

    Your pasta looks delicious. I’ll keep an eye out for the Prego Sauce, it’s nice to have some on hand.
    Your little guy is a hoot!

  3. 53
    Annie says:

    Mmmmm….this looks so good! I’m trying it tonight!

  4. 54
    Ashley says:

    I’m planning to make this next week. I’m not exactly sure what fennel is though. Where would I find it?

  5. 55
    Kimberly says:

    Jenny,
    I can also claim to never have used fennel until I made this recipe tonight.

    I actually made this at the last minute, it was quick and easy–my kind of recipe with 4 kids running around.

    I used what I had on hand, Prego Pasta Sauce with Sausage, zucchini from our garden, fennel, 1 pound of smoked sausage (I forgot to thaw the chicken), and pizza cheese blend instead of mozarella.

    The result? It tasted like a great sausage pizza. 3 of my 4 kids ate it without even blinking.

    Thanks Jenny!

  6. 56

    [...] Zucchini and Fennel Chicken Penne Gratin (click for recipe). [...]

  7. 57
    Jocuri Ben10 says:

    Hello i am kavin, its my first time to commenting anyplace, when i read this article
    i thought i could also make comment due to this sensible paragraph.

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Jenny Flake

Welcome to Picky Palate! I'm Jenny and I love food if you haven't noticed :) I love sweets, treats and everything in between. The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!



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