Step 1

In a 9×13 baking dish, place the feta cheese and Boursin cheese in the center.

Step 2

Cut your chicken breasts into 1 inch chunks, Place in a bowl, and season with garlic powder, onion powder, paprika, salt, pepper, and Worcestershire sauce. Combine with your hands so the chicken is evenly coated

Step 3

Add 2¼ cups cherry tomatoes sliced in half

Step 4

Add ¼ of a small red onion, diced

Step 5

Add 5 cloves garlic, minced

Step 6

Add Zest of 1 lemon

Step 7

Add 3-4 oz julienned sun-dried tomatoes

Step 8

Add Seasoned chicken pieces

Step 9

In a measuring cup or small bowl, whisk together:

Step 10

⅓ cup extra virgin olive oil

Step 11

Juice of 1 lemon

Step 12

1½ tablespoons sun-dried tomato oil (from the jar)

Step 13

1 tsp salt

Step 14

1 tsp black pepper

Step 15

½ tsp crushed red pepper flakes

Step 16

1 tsp Dijon mustard

Step 17

1 tbsp honey

Step 18

Pour the marinade evenly over the cheese, vegetables, & chicken in the baking dish.

Step 19

Bake uncovered at 400°F for 35-40 minutes.

Step 20

While the cheese, veggies, & chicken bakes, cook penne pasta in salted water until al dente. Drain and set aside

Step 21

Bake at 400 F for 35-40 minutes or until the tomatoes are blistered & chicken fully cooked

Step 22

Remove from the oven and gently stir everything together—cheeses, tomatoes, chicken , and all that marinade-y goodness.

Step 23

Add the drained penne pasta and toss to coat.

Step 24

Finish with a generous handful of chopped fresh basil. Serve warm.