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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 449.7
  • Total Fat: 8.5 g
  • Cholesterol: 45.4 mg
  • Sodium: 238.1 mg
  • Total Carbs: 60.7 g
  • Dietary Fiber: 3.7 g
  • Protein: 26.5 g

View full nutritional breakdown of Red wine/Sun dried tomato penne toss calories by ingredient
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Red wine/Sun dried tomato penne toss

Submitted by: AMBERAMA76

Introduction

I tried to make this recipe from spark,

http://recipes.sparkpeople.com/rec
ipe-detail.asp?recipe=703365

but found I didn not have enough olive oil so I came up with this recipe instead

I tried to make this recipe from spark,

http://recipes.sparkpeople.com/rec
ipe-detail.asp?recipe=703365

but found I didn not have enough olive oil so I came up with this recipe instead


Number of Servings: 6

Ingredients

    One box whole wheat Penne
    1/2 cup Sun Dried Tomatoes diced (moist and ready to use)
    1 onion diced
    Olive Oil, 1 tbsp
    3-4 cloves of garlic diced
    12 oz diced Chicken Breast, no skin,
    3/4 cup of shredded cheddar or mozzeralla

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Directions

Start a pot of water to boil for the pasta

Cook diced chicken breast until no longer pink. Remove from skillet and set aside.

Place olive oil in a large Chef's pan or wok under medium-low heat. Add the chopped tomatoes, onions and garlic. Mix and cook until the onion is tender.

Add red wine to skillet and scrape any chicken bits off the bottom of the pan. Simmer until pasta is done.

Drain pasta and add it to the mix.

Stir so the pasta is evenly coated with the wine/vegetable sauce.

Take the pan off the heat and add the cheese. Stir until evenly distributed on the pasta, cover and let it sit for 2-3 minutes until the cheese has melted.

Serve.



Number of Servings: 6

Recipe submitted by SparkPeople user DOVASARY76.






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