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Rachael Ray's 30-Minute Healthy Recipes

Baked Italian Chicken with Penne


* 2 zucchini, sliced
* 1 can (19 oz) Italian diced tomatoes
* 1 can (14 oz) artichoke hearts, drained and cut up
* 1/2 cup pitted black olives, sliced
* 1 envelope Shake and Bake Italian seasoning
* 2 lbs chicken legs or other parts
* 3 cups penne pasta, cooked and drained per package directions
* grated Parmesan cheese


1. Mix zucchini, tomatoes, artichokes, and black olives in a baking dish.
2. In a large plastic bag, toss chicken in Italian Shake Bake seasoning.
3. Arrange chicken in baking dish on top of vegetables.
4. Bake for 1 hour at 400.
5. Serve by spooning over hot cooked penne pasta, sprinkle Parmesan cheese over the top.


I like using Shake and Bake when I have it, but it's sure not necessary. If you want to substitute fine bread crumbs, just mix in a tiny bit of flour, and some dried Italian seasoning - it works just fine.

This recipe is very savory, thanks to the black olives and artichoke hearts. To make it more 'kid friendly' just add more cheese! If your family doesn't like artichokes, just add more zucchini or substitute with another vegetable they like.

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