Penne and Chicken with Garlic Cream Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Directions
5 skinless chicken breasts 1/2 tsp black pepper8 ounce dried Dreamfields Penne Rigate (2 cups)1 large zucchinio (10 - 12 ounces), halved lengthwise and sliced2 cups fresh mushrooms, sliced3-4 garlic cloves, minced1 tbsp olive oil1 cup no sodium chicken broth1 tbsp all purpose flou8 ounce tub of light cream cheese1/4 cup sundried tomatoes2 tbsp fresh parsley chopped2 tbsp shredded Parmesan
Sprinkle chicken with pepper. Bake @ 350 for 12 - 15 minutes, or until no longer pink. Turn over halfway.
Cook pasta according to package directions; drain. Return to pan and keep warm.
In a large skillet cook zucchini, mushrooms, and garlice in warm oil over medium heat for 5 minutes or until vegetables are crisp-tender, stirring occassionally. Add vegetables to pasta.
In a small bowl whisk together broth and flour. Add to warm skillet with cream cheese. Whisk until smooth and bubbly. Cook and stir 1 minute more. Stir in tomootaoes. Add to pasta and vegetables; toss to coat.
Add chicken & parsley. Toss before serving.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MRSNIX.
Cook pasta according to package directions; drain. Return to pan and keep warm.
In a large skillet cook zucchini, mushrooms, and garlice in warm oil over medium heat for 5 minutes or until vegetables are crisp-tender, stirring occassionally. Add vegetables to pasta.
In a small bowl whisk together broth and flour. Add to warm skillet with cream cheese. Whisk until smooth and bubbly. Cook and stir 1 minute more. Stir in tomootaoes. Add to pasta and vegetables; toss to coat.
Add chicken & parsley. Toss before serving.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MRSNIX.
Nutritional Info Amount Per Serving
- Calories: 211.8
- Total Fat: 7.6 g
- Cholesterol: 41.6 mg
- Sodium: 213.3 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 2.1 g
- Protein: 17.2 g
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