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Rosemary Tomato Chicken Penne with Garlic Green Beans

Dehvon Davies
Jun 17
3 min read

By the time you're reading this, I've already eaten my day 3 pasta leftovers that tasted even more amazing than day 1! I frequently cook Martha Stewart's recipes. They're usually quite simple and delicious. Allowing me to prepare gourmet meals without spending much money. If I'm thrifty, I can create these meals for about $5 💵 a plate. Here's a 60 second video 📹 of me banging this baby out.

When I made this I definitely added a few twists of my own and made some "mistakes". I added much more cheese🧀 than it called for, made my own roasted red peppers and I added about 6 ounces of extra chicken🍗. I marinated the meat overnight with my spices and the ingredients mentioned in Step 1. Instead of draining the pasta, I scooped it into the pan.

I overcooked 🔥 the green beans in the broiler, causing them to lose some vitality. Next time, I might add some water to the baking pan so there's a bit of steam, and I won't broil them for more than 2 minutes per pass. Finally, I forgot to drizzle olive oil 🫒 over the dish before serving, which would have added a nice touch.

Overall, this dish was delicious🤤. My husband had to resist going for a third serving, and the children really liked it.

I don't consider myself a good cook, but I can read and understand most things 🤓. So, thank God for recipes! I gave it my best effort, and I hope you and your family get to enjoy it too.

Kids Eating Healthy Food Covered in Cheese 🧀

Let's get cooking!

Ingredients

1/4 ounce of fresh Rosemary 🌿
2 large garlic cloves 🧄
4 oz of roasted red peppers
1/2 lb half of green beans
3/4 oz of Parmesan 🧀
10 oz of cubed chicken thighs 🍗
1 container of tomato sauce or passata🥫
1/2 lb of penne pasta
kosher salt 🧂
ground pepper 🧂
olive oil 🫒

Step 1. Prep Ingredients

Bring a large pot of salted water to a boil. Pick two teaspoons of rosemary leaves from stems and finely chop. Rub remaining sprigs with oil to coat. Peel and finely chop two large garlic cloves. Pat red peppers dry and thinly slice. Trim ends from green beans. Finely grate Parmesan.

Step 2. Brown Chicken

Pat chicken dry, then cut into 1-inch pieces if necessary. Toss with one teaspoon of salt and several grinds of pepper. Heat one tablespoon of oil in a medium skillet over medium-high heat. Add chicken in a single layer and cook without stirring until well browned, about 3 minutes. Flip and brown on the other side, about 2 minutes. Chicken will not be cooked through.

Step 3. Make Sauce

Add chopped rosemary, roasted red pepper, and 2/3 of the garlic to the skillet; cook, stirring, until fragrant, about 2 minutes. Add tomatoes, 3/4 cup of water, and half a teaspoon of salt. Bring to a boil, then reduce heat to medium and simmer until chicken is cooked through and sauce is reduced to two cups, about 7 minutes. Preheat broiler with a rack in the upper third.

Step 4. Broil Beans and Rosemary

On a baking sheet, toss green beans with one tablespoon of oil and season with salt and pepper. Broil until green beans are slightly softened, three to four minutes. Add whole rosemary sprigs and return to broil until beans are charred in spots and rosemary leaves are crisp, 2 to 4 minutes. Watch closely. Out of the oven, use tongs to toss beans with garlic on the sheet pan.

Step 5. Cook Pasta

Add pasta to boiling water and cook until al dente, about 8 minutes. Reserve 1/4 cup of pasta cooking water, then drain.

Step 6. Finish Pasta and Serve

Return sauce to medium heat and stir in pasta and reserved pasta water. Add half of the Parmesan in large pinches to avoid clumping. Season to taste with salt and pepper. Top pasta with a drizzle of oil and remaining Parmesan. Remove crisp rosemary leaves from sprigs and sprinkle on pasta. Serve alongside garlic green beans. Enjoy!!!