Penne With Oven-Roasted Chicken, Asparagus, And Sun-Dried Tomatoes (Macaroni Grill Style)

Brad and I had dinner with some friends recently at Macaroni Grill. I had their "Penne with Oven-Roasted Chicken" and fell in love with it. After that, I started on a mission to try and replicate the recipe. The final recipe that I used is a combination of several that I found. I think it comes extremely close. This is our new favorite....Brad loved it! I'll definitely be making it over and over. The sun-dried tomatoes are the best part. Now I want to try and find other recipes that incorporate them. Giada made sun-dried tomato/spinach/cheese stuffed pork chops today on Everyday Italian. I'll probably give those a whirl in the next week or so. Enjoy!
Ingredients:1/2 cup drained, oil-packed sun-dried tomatoes, sliced, with 1 Tbsp oil reserved
16 asparagus spears, tough ends trimmed, sliced diagonally into 1/2” pieces
2 - 2.5 lb. boneless skinless chicken breasts
1/2 cup coarsely chopped fresh basil
2 large garlic cloves, minced
1/2 tsp dried oregano
1/2 cup chicken broth
1/2 cup dry white wine
1 Tbsp tomato paste
8 oz penne pasta
Olive oil
Shredded mozzarella/parmesan cheese

Place chicken in a baking dish. Drizzle with olive oil and sprinkle chicken with a mixture of seasonings - basil, garlic spice, and parsley. Cook in the oven for 35 - 45 minutes at 375 degrees or until chicken is cooked thoroughly through.

Meanwhile, cook pasta according to package directions.

Add 1 Tbsp. of the reserved sun-dried tomato oil and 1 Tbsp. olive oil to a large skillet. Over high heat, stir-fry the asparagus for 3 minutes. Add the sun-dried tomatoes, garlic, 1/4 cup basil, oregano, chicken broth, wine and tomato paste. Bring to a boil and simmer until asparagus is crisp-tender, about 5 minutes.

Put cooked pasta on a plate. Place a heaping layer of the shredded mozzarella/parmesan cheese on top of the pasta. Next, drizzle sun-dried tomato mixture over the pasta and cheese. Place oven-roasted chicken on top.