Marengo Chicken Penne
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 292.5
- Total Fat: 5.4 g
- Cholesterol: 32.5 mg
- Sodium: 275.2 mg
- Total Carbs: 44.1 g
- Dietary Fiber: 5.2 g
- Protein: 21.4 g
View full nutritional breakdown of Marengo Chicken Penne calories by ingredient
Number of Servings: 4
Ingredients
-
2 cups Dreamfield's low carb penne
1/2 cup sun-dried tomatoes, drained, rinsed, & chopped
1/2 pound boneless, skinless chicken breasts, cut into 1/2" cubes
1 Tablespoon flour
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper
2 teaspoons olive oil
3 cups sliced mushrooms
1/2 cup low sodium chicken broth
1 1/2 cup no salt added crushed tomatoes in puree
1/2 cup top50 orange juice
1 teaspoon grated orange zest
1/2 teaspoon Splenda brown sugar blend
1/8 teaspoon salt
Directions
1. Bring a large pot of water to a boil. Cook the pasta according to package directions until al dente. Drain in a colander and transfer to a warmed serving bowl.
2. Combine the flour, thyme and pepper and pour into a large Ziploc bag. Toss the chicken with the flour mixture until well coated.
3. In a large heavy skillet, heat the oil over medium heat until hot. Add the chicken and cook, stirring occasionally, for 2 to 3 minutes, or until golden brown. Add the mushrooms and 2 tablespoons of the broth. Cook, stirring occasionally, for 2 to 3 minutes, or until the mushrooms are barely softened and have begun to brown.
4. Add the crushed tomatoes (with puree), orange juice, orange zest, brown sugar, salt, sun-dried tomatoes, and the remaining broth. Bring to a boil.
4. Reduce the heat to medium-low and simmer for 10 minutes, or until the sauce is thickened and the flavors are blended.
5. Pour the mixture over the pasta and toss to coat well
Serving Size: Makes 4 servings
2. Combine the flour, thyme and pepper and pour into a large Ziploc bag. Toss the chicken with the flour mixture until well coated.
3. In a large heavy skillet, heat the oil over medium heat until hot. Add the chicken and cook, stirring occasionally, for 2 to 3 minutes, or until golden brown. Add the mushrooms and 2 tablespoons of the broth. Cook, stirring occasionally, for 2 to 3 minutes, or until the mushrooms are barely softened and have begun to brown.
4. Add the crushed tomatoes (with puree), orange juice, orange zest, brown sugar, salt, sun-dried tomatoes, and the remaining broth. Bring to a boil.
4. Reduce the heat to medium-low and simmer for 10 minutes, or until the sauce is thickened and the flavors are blended.
5. Pour the mixture over the pasta and toss to coat well
Serving Size: Makes 4 servings