Whole Wheat Pasta with Ground Chicken Breast, Tomato, Basil, and Smoked Mozzarella

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 191.4
  • Total Fat: 4.3 g
  • Cholesterol: 28.2 mg
  • Sodium: 148.9 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 4.3 g
  • Protein: 16.3 g

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Introduction

Adapted from a recipe from Naturall Thin. I didn't like all of the ingredients listed when I made it, so I changed it a little bit. This can also be made without the Turkey, but my family thinks it is more filling this way. I have also used ground chicken in the recipe. Adapted from a recipe from Naturall Thin. I didn't like all of the ingredients listed when I made it, so I changed it a little bit. This can also be made without the Turkey, but my family thinks it is more filling this way. I have also used ground chicken in the recipe.
Number of Servings: 7

Ingredients

    1/2 box of Ronzoni Health Harvest whole wheat Penne Rigate
    1 Cup chopped Onions
    2 cups Fresh button Mushroom (sliced)
    8 ounces of Ground Chicken Breast
    Olive Oil Spray
    2 to 3 cloves of garlic, minced
    8 roma tomatos, chopped
    salt and pepper, to taste
    1/2 cup fresh shredded basil (do not use this much if using dried)
    4 ounces smoked part skim mozzarella, shredded

Directions

Spray a nonstick skilled with olive oil spray. Cook the ground turkey until no longer pink, add the Onions and garlic until golden, but not brown, Add the tomatoes, mushrooms, salt and pepper (Add basil here if using dried). Turn down the heat and simmer until pasta is done.

Cook 1/2 box of Ronzoni Health Harvest Penne as the box directs. Reserve 1/4 cook of pasta cooking water and drain the pasta. Add the pasta to the sauce and stir.

Stir in the basil (if using fresh) and mozzarella. Stir to combine and add about 1/4 of the pasta water to the sauce as you stir.

Makes 7 one cup servings.

I serve this with a fresh Romaine or Arugula salad with Cucumbers.

Number of Servings: 7

Recipe submitted by SparkPeople user CARRIE0118.

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