Sauteed Chicken With Penne Pasta |
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Prep Time: 20 Minutes Cook Time: 26 Minutes |
Ready In: 46 Minutes Servings: 6 |
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From Cooking Light. Serving size: 2 cups. Per serving: 489 calories, 7.7 g fat, 31.9 g protien, 65.4 g carb, 3.1 g fiber, 46 mg cholesterol. Ingredients:
1 lb uncooked penne pasta |
1 tablespoon olive oil |
1 lb boneless skinless chicken breast, cut into 1/2-inch pieces |
1/4 cup minced shallot |
1 (8 ounce) package presliced mushrooms |
2 garlic cloves, minced |
1 cup dry white wine |
3 tablespoons chopped ripe olives |
2 tablespoons chopped pitted green olives |
1 (14 1/2 ounce) can diced tomatoes with balsamic vinegar basil and oil (hunt's) |
1 (14 ounce) can fat-free chicken broth |
1/4 cup grated fresh parmigiano-reggiano cheese |
1/8 teaspoon fresh ground black pepper |
Directions:
1. Cook pasta by following the package directions, omitting salt and fat; drain and keep warm.
2. Let the oil get heated in a large nonstick skillet over med-high heat.
3. Add in chicken; stir/saute 2 minutes or until lightly browned.
4. Remove chicken from pan and keep warm.
5. Add shallots, mushrooms, and garlic to skillet; cover and cook 4 minutes.
6. Stir in wine, olives, tomatoes, and broth; simmer, uncovered, 10 minutes.
7. Return chicken to skillet; cook 5 minutes.
8. Remove from heat and add pasta, cheese, and pepper; toss to combine.
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