Marengo Chicken Penne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cups Dreamfield's low carb penne1/2 cup sun-dried tomatoes, drained, rinsed, & chopped1/2 pound boneless, skinless chicken breasts, cut into 1/2" cubes 1 Tablespoon flour 1/2 teaspoon dried thyme 1/4 teaspoon ground black pepper 2 teaspoons olive oil 3 cups sliced mushrooms 1/2 cup low sodium chicken broth 1 1/2 cup no salt added crushed tomatoes in puree 1/2 cup top50 orange juice1 teaspoon grated orange zest 1/2 teaspoon Splenda brown sugar blend1/8 teaspoon salt
1. 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.
2. Combine the flour, thyme and pepper and pour into a large Ziploc bag. Toss the chicken with the flour mixture until well coated.
3. In a large heavy skillet, heat the oil over medium heat until hot. 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 brown.
4. Add the crushed tomatoes (with puree), orange juice, orange zest, brown sugar, salt, sun-dried tomatoes, and the remaining broth. Bring to a boil.
4. Reduce the heat to medium-low and simmer for 10 minutes, or until the sauce is thickened and the flavors are blended.
5. Pour the mixture over the pasta and toss to coat well
Serving Size: Makes 4 servings
2. Combine the flour, thyme and pepper and pour into a large Ziploc bag. Toss the chicken with the flour mixture until well coated.
3. In a large heavy skillet, heat the oil over medium heat until hot. 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 brown.
4. Add the crushed tomatoes (with puree), orange juice, orange zest, brown sugar, salt, sun-dried tomatoes, and the remaining broth. Bring to a boil.
4. Reduce the heat to medium-low and simmer for 10 minutes, or until the sauce is thickened and the flavors are blended.
5. Pour the mixture over the pasta and toss to coat well
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 292.5
- Total Fat: 5.4 g
- Cholesterol: 32.5 mg
- Sodium: 275.2 mg
- Total Carbs: 44.1 g
- Dietary Fiber: 5.2 g
- Protein: 21.4 g
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