Chicken and Vegetables with Pennehttps://www.penzeys.com/shop/recipes/chicken-and-vegetables-with-penne-penzeys/This is a great recipe for leftovers.2 lbs. skin-on chicken breasts and thighs4 TB. olive oil1 TB. balsamic vinegar1-2 TB. TUSCAN SUNSET1/2-1 tsp. salt, to taste3 garlic cloves, smashed (or 3/4 tsp. PENZEYS MINCED GARLIC rehydrated in 1 tsp. water)1-2 Cups broccoli florets, cut into bite-sized pieces1 1/4 lbs. penne pasta1 lb. crimini mushrooms, sliced4-6 shallots, roughly chopped (or 1/3 Cup SHALLOTS)2 red bell peppers, chopped in large pieces1/2 Cup chicken stock (or 1/2 Cup water mixed with 1/4-1/2 tsp. CHICKEN SOUP BASE)1/2-1 Cup freshly grated Parmesan cheese, to taste1-2 tsp. ALEPPO PEPPER or CRUSHED RED PEPPER (to taste)
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