Beth's Pastalaya
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ronzoni Whole Wheat Penne, 1 boxExtra Virgin Olive Oil, 3 tbspSalt, 3/4 tspEssence, 5 tspBasil, 2 tbspThyme, 1 tbspGreat Value Minced Garlic, 1 tbsp1 medium onion, diced1 green bell pepper, dicedGreat Value No Salt Added Tomatoes, 1 can, drainedSwanson Chicken Stock, 33% less sodium, 1/2 cupLand O'Lakes Fat Free Half and Half, 1/2 cupGreat Value Boneless Skinless Chicken Breast, 12 ouncesJennie-O Smoked Turkey Sausage, 16 ounces
Bring a large pot of salted water to a boil. Cook the pasta until nearly al dente, 10 to 12 minutes. Drain and set aside, reserving 1 cup of the pasta cooking water.
While the pasta cooks, set a 14-inch saute pan over medium-high heat and add 1 tablespoon of the olive oil, swirl the pan to evenly coat with the oil. Season the chicken breast with 2 teaspoons of the Essence and 1/8 teaspoon of the salt. Place the chicken breast in the pan and sear for 3 minutes, turning to ensure even browning. Remove the chicken from the pan and set aside.
Place the remaining tablespoon of olive oil in the saute pan and add the sausage, onions and bell peppers. Saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the diced tomatoes, fresh thyme, the remaining tablespoon of Essence and 1/2 teaspoon salt and cook for 2 minutes. Add the half and half to the pan and cook an additional 2 minutes. Return the chicken to the pan, as well as the nearly al dente pasta and the reserved 1 cup of pasta cooking water. Continue to cook the sauce and pasta, stirring occasionally, until the chicken is cooked through, the pasta is al dente and most of the pasta cooking water has evaporated, about 3 minutes. Remove from the heat and add the basil. Toss to combine and serve while hot.
Number of Servings: 6
Recipe submitted by SparkPeople user ELIZABETHKFOX.
While the pasta cooks, set a 14-inch saute pan over medium-high heat and add 1 tablespoon of the olive oil, swirl the pan to evenly coat with the oil. Season the chicken breast with 2 teaspoons of the Essence and 1/8 teaspoon of the salt. Place the chicken breast in the pan and sear for 3 minutes, turning to ensure even browning. Remove the chicken from the pan and set aside.
Place the remaining tablespoon of olive oil in the saute pan and add the sausage, onions and bell peppers. Saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the diced tomatoes, fresh thyme, the remaining tablespoon of Essence and 1/2 teaspoon salt and cook for 2 minutes. Add the half and half to the pan and cook an additional 2 minutes. Return the chicken to the pan, as well as the nearly al dente pasta and the reserved 1 cup of pasta cooking water. Continue to cook the sauce and pasta, stirring occasionally, until the chicken is cooked through, the pasta is al dente and most of the pasta cooking water has evaporated, about 3 minutes. Remove from the heat and add the basil. Toss to combine and serve while hot.
Number of Servings: 6
Recipe submitted by SparkPeople user ELIZABETHKFOX.
Nutritional Info Amount Per Serving
- Calories: 445.8
- Total Fat: 14.0 g
- Cholesterol: 72.5 mg
- Sodium: 1,312.5 mg
- Total Carbs: 51.4 g
- Dietary Fiber: 7.2 g
- Protein: 28.3 g
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