Chicken & Veggie Penne Pasta

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 321.8
  • Total Fat: 11.0 g
  • Cholesterol: 43.8 mg
  • Sodium: 201.6 mg
  • Total Carbs: 33.1 g
  • Dietary Fiber: 2.4 g
  • Protein: 23.1 g

View full nutritional breakdown of Chicken & Veggie Penne Pasta calories by ingredient
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Introduction

You can substitute any veggies you like. Also, this can be a vegetarian dish by removing the chicken. You can substitute any veggies you like. Also, this can be a vegetarian dish by removing the chicken.
Number of Servings: 6

Ingredients

    1 lb. boneless, skinless chicken breast, cut in cubes
    4 Tbsp. olive oil
    1 cup sliced zucchini (halfed then sliced)
    2 small summer squash, halfed then sliced
    1/2 cup diced onion
    3 cloves minced garlic
    3 oz (about 12) grape tomatoes, halved
    1/2 cup roasted red peppers, diced
    2 Tbsp. black olives, sliced
    2 Tbsp. capers, rinsed and sliced
    8 oz. penne pasta

    seasonings to taste (I rarely measure):
    1/8 tsp. crushed red pepper
    1/4 tsp. dry oregano
    1/4 tsp. dry basil
    salt
    cracked black pepper

Directions

Cook penne according to box instructions. Drain, reserving 1 cup of the cooking liquid and put aside.

Put 2 Tbsp. olive oil in large non-stick saute pan on medium high. Add chicken and season with a little salt and pepper. Cook until no longer pink then remove from pan and keep warm. Add remaining 2 Tbsp. olive oil to same pan, and saute the zucchini and summer squash and saute unti starting to brown then add the onion and garlic. Continue to saute until the onion is translucent, about 5 more minutes. Add the tomatoes, roasted red peppers, olives, and capers and all the seasonings. Saute another minute or so to incorporate all the flavors.

Combine with the penne in the large pan and simmer just to heat the pasta through. Add some of the reserved cooking liquid if it seems too dry.

Grated parmesan or asiago cheese can be added when plating, but this is not included in the nutritional calculations.

Serving Size: Makes about 6 1-cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user LINDAJ0621.

TAGS:  Poultry |

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