Everything but the Kitchen Sink White Wine Penne Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.5 cups Pasta Penne Rigate Whole Wheat Albertsons (dry)3 clove Garlic.25 cup Onions, sliced1 glass (3.5 fl oz) White Wine1 tsp Red Pepper Flakes3 ounces boneless skinless Chicken Breast1.5 cup Broccoli, chopped1.5 cup Zucchini, sliced.75 cup Green Beans, cut into 1.5” segments20 Grape Tomatoes (or slice larger tomato into bite-size pieces)12 small Button Mushrooms (cut larger ones into bite-size pieces) 15 jumbo Black Olives (about half a can)1 tsp Black Pepper 4 dashes Salt1 tbsp Lemon juice 2 oz Parmesan Cheese, grated
Prepare pasta according to package directions. Drain & set aside.
While pasta cooks separately, in a large saute pan:
Saute the garlic in olive oil until soft
Add onions and saute until soft
Add red pepper flakes
If meat is raw, add meat
Add broccoli and saute 2-3 minutes (medium heat)
Add remaining vegetables, mushrooms, and olives
Add wine and saute approx 4 minutes until veggies are tender (medium high heat)
Add salt, pepper, and lemon juice.
Top with parmesan cheese.
Serve & enjoy!
Makes 4 hearty portions.
Number of Servings: 4
Recipe submitted by SparkPeople user VBFSVSL.
While pasta cooks separately, in a large saute pan:
Saute the garlic in olive oil until soft
Add onions and saute until soft
Add red pepper flakes
If meat is raw, add meat
Add broccoli and saute 2-3 minutes (medium heat)
Add remaining vegetables, mushrooms, and olives
Add wine and saute approx 4 minutes until veggies are tender (medium high heat)
Add salt, pepper, and lemon juice.
Top with parmesan cheese.
Serve & enjoy!
Makes 4 hearty portions.
Number of Servings: 4
Recipe submitted by SparkPeople user VBFSVSL.
Nutritional Info Amount Per Serving
- Calories: 318.3
- Total Fat: 11.2 g
- Cholesterol: 23.5 mg
- Sodium: 728.7 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 6.7 g
- Protein: 17.7 g
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