Cooking with Josh: Chicken Palermo

Chicken Palermo

2 Boneless Chicken Breast
2 sticks unsalted butter (softened at room temperature)
2 tbsp chopped garlic
1 tsp garlic salt
1 tbsp+ 1 Tsp Italian Seasoning
1 Tbsp+ 1 tsp Dried Oregano
1 tbsp+ 1 tsp Dried Basil
1 tsp Dried Thyme
salt and pepper
1 medium sized head of broccoli (cut in bite size pieces)
1/2 red onion diced
8 mushrooms sliced
1 can sliced black olives
1/4 cup chopped roasted red pepper
1 box Penne Pasta
3 cups shredded mozzarella

Bring 2 quarts of water to a boil and add penne pasta, cook for 8-12
minutes until pasta is al dente, stirring occasionally. Drain and place in
large mixing bowl. Marinade chicken breast with the extra 1 tsp of herbs, salt and pepper, and olive oil. Pan sear chicken then slice and set aside. In medium mixing bowl combine butter, garlic and remaining seasonings. Mix until everything is mixed in a spices are not clumped together. Melt 1 tbsp of garlic butter in pan, add vegetables and then saute until mushrooms are soft and onions are translucent. Add vegetables to pasta and add remaining garlic butter. Mix until everything is coated and all butter is melted. Place pasta mix in casserole dish and top with chicken and mozzarella cheese. Place in oven at 400 for 10 to 15 min or until cheese is melted and lightly brown. Serve with garlic toast.


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