Italian Chicken Penne
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 308.2
- Total Fat: 6.9 g
- Cholesterol: 39.0 mg
- Sodium: 809.1 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 4.4 g
- Protein: 25.4 g
View full nutritional breakdown of Italian Chicken Penne calories by ingredient
Introduction
Whole grain pasta with chicken and a tomato-based sauce.(Calculated using Barilla mutigrain pasta & Herbox sodium-free chicken bouillon.) Whole grain pasta with chicken and a tomato-based sauce.
(Calculated using Barilla mutigrain pasta & Herbox sodium-free chicken bouillon.)
Number of Servings: 6
Ingredients
-
2 cups water
2 tsp chicken bouillon (sodium free)
2 boneless skinless chicken breast halves (6-oz each)
2 cups uncooked mutigrain penne pasta
1.5 cups sliced fresh mushrooms
1 cup chopped roasted red peppers
1/4 cup chopped onion
1 tbsp cornstarch
1/2 cup Milk (I use 2%)
2 Tbsp tomato paste
1/2 tsp salt substitute
1 tsp black pepper
3/4 cup grated parmesan cheese
1 cup canned or frozen peas
1 tsp Italian seasoning
1/2 cup Reduced-Calorie Italian salad dressing
Directions
-In large nonstick skillet, bring water and bouillon to a boil. Reduce heat, add chicken to liquid. Reduce heat, then cover and simmer for 15 min.
-Meanwhile, cook pasta according to package directions
-Remove chicken from pan and set aside, reserving liquid. Add the mushrooms, pepperss and onions to the cooking liquid. Bring to a boil. Reduce heat, then simmer (uncovered) for 5 min or until tender.
-Combine cornstarch, tomato paste, salt substitute, pepper and milk until smooth, then stir into the pan until blended. Bring to boil, then cook and stir for 2 minutes or until thickened.
-Shred chicken with two forks, then add to the sauce. Drain the pasta and add to sauce. Add the cheese, peas, Italian seasoning and salad dressing. Cook and stir until heated through.
Number of Servings: 6
Recipe submitted by SparkPeople user BAGRUBA.
-Meanwhile, cook pasta according to package directions
-Remove chicken from pan and set aside, reserving liquid. Add the mushrooms, pepperss and onions to the cooking liquid. Bring to a boil. Reduce heat, then simmer (uncovered) for 5 min or until tender.
-Combine cornstarch, tomato paste, salt substitute, pepper and milk until smooth, then stir into the pan until blended. Bring to boil, then cook and stir for 2 minutes or until thickened.
-Shred chicken with two forks, then add to the sauce. Drain the pasta and add to sauce. Add the cheese, peas, Italian seasoning and salad dressing. Cook and stir until heated through.
Number of Servings: 6
Recipe submitted by SparkPeople user BAGRUBA.
