Chicken Broccoli Creamy Tomato Penne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 Cups Ragu Creamy Tomato Sauce1 16 oz. package of Gluten-Free Penne Rigate Pasta2 Chicken Breasts (oven-roasted)4 Cups Broccoli, fresh or frozen, choppedParmesan Cheese as desiredSeasoning to taste: I used Mrs. Dash Garlic & Herb and some Siracha Sauce to spice it up.
1. Preheat oven to 350 degrees F.
2. Line a baking sheet with aluminum foil. Place frozen chicken breasts on lined pan.
3. Place in oven for about 3-5 min until chicken is somewhat thawed.
4. Remove from oven and spice to taste on both sides of chicken breast.
5. Cook for 30-35 min or until internal temp reaches 165 degrees F.
6. Cook pasta according to directions.
7. Cook broccoli to desired tenderness.
8. Once chicken is done, cut into 1" cubes.
9. Add diced chicken, broccoli, and pasta to a bowl. Toss with sauce. Sprinkle with Parmesan cheese to taste.
Serving Size: 1.25 cups of cooked pasta; makes 10 cups
Number of Servings: 8
Recipe submitted by SparkPeople user CKOZLOWSKI358.
2. Line a baking sheet with aluminum foil. Place frozen chicken breasts on lined pan.
3. Place in oven for about 3-5 min until chicken is somewhat thawed.
4. Remove from oven and spice to taste on both sides of chicken breast.
5. Cook for 30-35 min or until internal temp reaches 165 degrees F.
6. Cook pasta according to directions.
7. Cook broccoli to desired tenderness.
8. Once chicken is done, cut into 1" cubes.
9. Add diced chicken, broccoli, and pasta to a bowl. Toss with sauce. Sprinkle with Parmesan cheese to taste.
Serving Size: 1.25 cups of cooked pasta; makes 10 cups
Number of Servings: 8
Recipe submitted by SparkPeople user CKOZLOWSKI358.
Nutritional Info Amount Per Serving
- Calories: 346.3
- Total Fat: 9.8 g
- Cholesterol: 46.3 mg
- Sodium: 304.6 mg
- Total Carbs: 50.8 g
- Dietary Fiber: 3.3 g
- Protein: 14.9 g
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