Penne with Chicken Marengo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 ounces penne 1/2 cup dry-packed sun-dried tomatoes 1/2 pound boneless, skinless chicken breasts, cut into 1/2" cubes 1 tablespoon all-purpose flour 1/2 teaspoon dried thyme 1/4 teaspoon ground black pepper 1 tablespoon olive oil 3 cups sliced mushrooms 1/2 cup chicken broth 1 can (15 ounces) crushed tomatoes in puree 1/2 cup orange juice 1 teaspoon grated orange zest 1 teaspoon brown sugar 1/8 teaspoon salt
Bring a large pot of water to a boil. Cook the pasta according to package directions until al dente. Drain in a colander and transfer to a warmed serving bowl.
Meanwhile, in a small bowl, cover the sun-dried tomatoes with boiling water and soak for 5 minutes. When softened, drain and chop coarsely. Set aside.
Toss the chicken with the flour, thyme, and pepper. In a large, heavy skillet, heat the oil over high heat until hot but not smoking. Add the chicken and cook, stirring occasionally, for 2 to 3 minutes, or until golden brown. Add the mushrooms and 2 tablespoons of the broth. Cook, stirring occasionally, for 2 to 3 minutes, or until the mushrooms are barely softened and have begun to release their juices.
Add the crushed tomatoes (with puree), orange juice, orange zest, sugar, salt, the sun-dried tomatoes, and the remaining broth. Bring to a boil, scraping the bottom of the pan with a wooden spoon to release the browned bits. Reduce the heat to medium-low and simmer for 8 minutes, or until the sauce is thickened and the flavors are blended. Pour the mixture over the pasta and toss to coat well.
Serving Size: Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user GEMINI062069.
Meanwhile, in a small bowl, cover the sun-dried tomatoes with boiling water and soak for 5 minutes. When softened, drain and chop coarsely. Set aside.
Toss the chicken with the flour, thyme, and pepper. In a large, heavy skillet, heat the oil over high heat until hot but not smoking. Add the chicken and cook, stirring occasionally, for 2 to 3 minutes, or until golden brown. Add the mushrooms and 2 tablespoons of the broth. Cook, stirring occasionally, for 2 to 3 minutes, or until the mushrooms are barely softened and have begun to release their juices.
Add the crushed tomatoes (with puree), orange juice, orange zest, sugar, salt, the sun-dried tomatoes, and the remaining broth. Bring to a boil, scraping the bottom of the pan with a wooden spoon to release the browned bits. Reduce the heat to medium-low and simmer for 8 minutes, or until the sauce is thickened and the flavors are blended. Pour the mixture over the pasta and toss to coat well.
Serving Size: Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user GEMINI062069.
Nutritional Info Amount Per Serving
- Calories: 285.5
- Total Fat: 5.1 g
- Cholesterol: 5.1 mg
- Sodium: 299.4 mg
- Total Carbs: 56.1 g
- Dietary Fiber: 8.2 g
- Protein: 11.6 g
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