Penne with Herbs, Tomatoes, Peas, and Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 ounces uncooked penne pasta1 cup frozen green peas, thawed3 tablespoons extra-virgin olive oil6 garlic cloves, thinly sliced3 cups cherry tomatoes, halved1/2 teaspoon kosher salt1/4 teaspoon freshly ground black pepper2 Tbsp dried basil3 tablespoons chopped fresh flat-leaf parsley1 ounce fresh Parmesan cheese, shaved (about 1/4 cup)1 chicken breast
1. Cook pasta according to package directions, omitting salt and fat.
2. Add peas during last 2 minutes of cooking. Drain.
3. Heat a large nonstick skillet over medium-low heat. Add oil; swirl to coat. Add garlic and chicken ; cook 4 minutes or until garlic begins to brown, stirring occasionally.
4. Increase heat to medium-high. Add tomatoes to pan; cook 1 minute.
5. Add pasta mixture, salt, and pepper to pan; cook 3 minutes or until thoroughly heated, stirring occasionally.
6. Stir in basil and parsley. Sprinkle with cheese.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user REJOYCE429.
2. Add peas during last 2 minutes of cooking. Drain.
3. Heat a large nonstick skillet over medium-low heat. Add oil; swirl to coat. Add garlic and chicken ; cook 4 minutes or until garlic begins to brown, stirring occasionally.
4. Increase heat to medium-high. Add tomatoes to pan; cook 1 minute.
5. Add pasta mixture, salt, and pepper to pan; cook 3 minutes or until thoroughly heated, stirring occasionally.
6. Stir in basil and parsley. Sprinkle with cheese.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user REJOYCE429.
Nutritional Info Amount Per Serving
- Calories: 429.5
- Total Fat: 15.9 g
- Cholesterol: 41.5 mg
- Sodium: 493.6 mg
- Total Carbs: 47.6 g
- Dietary Fiber: 8.4 g
- Protein: 25.6 g
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