PET Chicken Penne Italiano
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 serving Chicken - Boneless & Skinless Breast (4 ounces) 8 oz Barilla Pasta, Penne 15 fl oz Chicken Broth 2 fl oz White Wine 2 tbsp Extra Virgin Olive Oil 1 slice, medium (1/8" thick) Onions, raw 1 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers) 2 cup Del Monte Petite Cut Diced Tomatoes 1 tsp Oregano, ground 1 tsp Basil 1 tbsp Argo Cornstarch
1. Cook the pasta al dente in salted water and set aside.
2. Cut chicken into cubes. Dice onion & peppers.
3. Heat the garlic olive oil in a large skillet.
4. Saute the chicken breast cubes.
5. Add onion, pepper & black olives.
6. Mix cornstarch into the chicken broth until it dissolves.
7. Saute until onions and peppers become soft.
8. Add chicken broth/cornstarch mixture & white wine.
9. Continue cooking on medium heat until the sauce thickens somewhat and the remaining liquid disappears.
10. Mix in the cooked pasta.
11. Continue heating until all is hot.
12. Serve.
Serving Size: Makes 6 2-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SHERLOCKJR0.
2. Cut chicken into cubes. Dice onion & peppers.
3. Heat the garlic olive oil in a large skillet.
4. Saute the chicken breast cubes.
5. Add onion, pepper & black olives.
6. Mix cornstarch into the chicken broth until it dissolves.
7. Saute until onions and peppers become soft.
8. Add chicken broth/cornstarch mixture & white wine.
9. Continue cooking on medium heat until the sauce thickens somewhat and the remaining liquid disappears.
10. Mix in the cooked pasta.
11. Continue heating until all is hot.
12. Serve.
Serving Size: Makes 6 2-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SHERLOCKJR0.
Nutritional Info Amount Per Serving
- Calories: 325.4
- Total Fat: 7.1 g
- Cholesterol: 1.6 mg
- Sodium: 468.2 mg
- Total Carbs: 36.0 g
- Dietary Fiber: 3.2 g
- Protein: 33.1 g
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