Chicken and Penne Cacciatore
Hearty whole grain pasta tossed in a savory tomato sauce with chicken, mushrooms, and bell peppers.
Ingredients
- 6 oz whole grain penne (dry, uncooked) about 3 cups cooked
- 10 oz chicken breast
- 1 Tbsp olive oil
- 1 cup mushrooms sliced
- ½ cup green bell pepper seeded and diced
- 1/3 cup yellow onion diced
- 1 ½ Tbsp garlic minced
- 2 cups spaghetti sauce
- 2 Tbsp red wine vinegar
- ¾ tsp crushed red pepper
- 2 Tbsp parsley leaves minced
- 2 Tbsp Parmesan cheese grated
Instructions
- In stockpot or large saucepan over high heat, bring water to a boil. Add pasta. Stir. Return to a boil. Boil until al dente, 10 to 12 minutes.
- Drain pasta. Rinse with cold water and drain again. Set aside until ready to use.
- Preheat a large sauté pan over medium heat.
- Coat chicken with cooking spray. Cook chicken 5 minutes. Turn chicken over. Cook until internal temperature reaches 165°F and juices run clear, 4 to 6 minutes. Transfer to a cutting board and dice.
- In the same sauté pan over medium-high heat, heat oil. Add mushrooms, green pepper, onion, and garlic. Sauté until vegetables are tender-crisp, 2 to 3 minutes.
- Add chicken and cook until heated through, 2 to 3 minutes.
- Add pasta, spaghetti sauce, vinegar, and crushed red pepper. Mix well and cook until heated through, 5 to 8 minutes.
- Sprinkle with parsley and parmesan cheese and serve hot.
Notes
Note: To save on time, leftover cooked chicken or rotisserie chicken may be used as long as the skin is removed.
Nutrition
Calories: 230kcalCarbohydrates: 30gProtein: 18gFat: 5gSaturated Fat: 1gTrans Fat: 0gCholesterol: 35mgSodium: 400mgFiber: 6gSugar: 6g
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.