Roman Chicken

Roman Chicken


1/2 lb. sliced fresh mushrooms
3/4 cup thinly sliced green onion
2 cloves garlic, minced
or 2 TB olive oil
1 (8-oz.) can tomato sauce
and 1 (16 oz) can diced tomatos
1 (2¼-oz.) can sliced ripe olives, drained
and 1/2 cup dry white wine
1 TB instant chicken bouillon granules
or 1 TB Signature Spices Nutty Basil Pesto Seasoning
1/4 tsp garlic pepper
4 boneless chicken breast, diced
1 (6-oz.) jar marinated artichoke hearts,
1 lb Penne Pasta, cooked and warm
Grated Parmesan cheese


  1. Preheat oven for 350°.
  2. Sauté mushrooms, onion and garlic in olive oil until tender.
  3. Combine tomato sauce, tomatos, olives, wine, bouillon, pepper and Signature Spices Nutty Basil Pesto Seasoning  blend well.
  4. Stir in mushroom mixture.
  5. Place chicken in a 21/2-quart oval casserole. Pour tomato sauce over chicken.
  6. Arrange artichokes around chicken pieces cover.
  7. Bake in oven for 45 minutes.
  8. Sprinkle with cheese.
  9. Pour over cooked pasta.


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