Sundried Tomato Pesto Penne with Mushrooms

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 322.6
  • Total Fat: 4.4 g
  • Cholesterol: 34.2 mg
  • Sodium: 595.3 mg
  • Total Carbs: 53.0 g
  • Dietary Fiber: 7.6 g
  • Protein: 22.6 g

View full nutritional breakdown of Sundried Tomato Pesto Penne with Mushrooms calories by ingredient
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Use of pesto sauce and fresh vegetables with whole wheat penne pasta to create a tangy no guilt pasta dinner. Use of pesto sauce and fresh vegetables with whole wheat penne pasta to create a tangy no guilt pasta dinner.
Number of Servings: 8


    1 16oz package whole wheat Penne Pasta
    1 jar Classico Sundried Tomato Basil Pesto
    Mrs. Dash Southwest Chipolte Seasoning to taste
    1 1/2 cups whole button mushrooms (fresh)
    1 Green Bell pepper, diced
    1 Red Bell pepper, diced
    1 medium white or yellow onion, diced
    3 Roma tomatoes, diced
    2 average chicken breasts, skinless, boneless, diced
    1/2 cup Kraft Fat-Free Zesty Italian Dressing


Dice all vegetables and chicken prior to cooking

pour 1/2 cup Krat Fat-Free Zesty Italian Dressing in non-stick skillet

Add vegetables and chicken to pan on med-high heat, stir to coat all ingredients with dressing in pan

Add Mrs. Dash seasoning to your taste. Using the Southwest Chipolte Mrs. Dash adds a nice additional spicyness to the dish.

Cook Pasta in water per package instructions.

Cook vegables and chicken until chicken is completely cooked. Add Pesto sauce to pan and stir. The combination of the italian dressing, the natural juices from the chicken and vegetables, and the pesto sauce will create a very fluid sauce to be added to the cooked whole wheat pasta.

Number of Servings: 8

Recipe submitted by SparkPeople user LINDATHOME.

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