Penne with Chicken Marengo
- Number of Servings: 4
Ingredients
8 ounces penne1/2 cup dry-packed sun-dried tomatoes1/2 pound boneless, skinless chicken breasts, cut into 1/2" cubes ADD TO SHOPPING LIST1 tablespoon all-purpose flour1/2 teaspoon dried thyme1/4 teaspoon ground black pepper1 tablespoon olive oil3 cups sliced mushrooms1/2 cup chicken broth1 can (15 ounces) crushed tomatoes in puree1/2 cup orange juice1 teaspoon grated orange zest1 teaspoon brown sugar1/8 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.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.
3.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.
4.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.
5.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user SAMTACULAR.
2.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.
3.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.
4.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.
5.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user SAMTACULAR.
Nutritional Info Amount Per Serving
- Calories: 478.0
- Total Fat: 8.4 g
- Cholesterol: 73.7 mg
- Sodium: 187.2 mg
- Total Carbs: 62.5 g
- Dietary Fiber: 6.4 g
- Protein: 36.9 g
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