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Penne with Chicken

 
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443

Quite easy to put together, and the dish tasted delicious. Will definitely make it again!

Yield

4

servings

Prep

40

min

Cook

45

min

Ready

90

min

Trans-fat Free, Good source of fiber
 

Ingredients

¾ pound chicken breasts
boneless
1 ½ teaspoons olive oil
½ cup scallions, spring or green onions
3 each garlic cloves
crushed
28 ounces italian plum (roma) tomatoes
with juice
12 each basil
fresh, chopped
*
1 can olives
pitted, ripe, drained
*
½ teaspoon red pepper flakes
crushed
*
10 ounces pasta
penne
3 ounces mozzarella cheese
part skim, diced
1 tablespoon parsley leaves
fresh, chopped
½ cup Parmesan cheese
grated

Directions

Earlier in the day, add enough water to the skinned chicken to cover it.

Poach chicken in simmering water (uncovered) until chicken is no longer pink.

This will take about 8 minutes.

Allow chicken to cool in poaching liquid.

Cooling it in the liquid makes it more tender) Later, remove chicken from poaching liquid and chop it into small or bite-size pieces.

Save the poaching liquid to add to the water you're going to cook the pasta in.

In large non-stick pan, cook the onion and garlic in heated olive oil until softened.

Add hot pepper flakes and tomatoes and juice.

Cook about 30 minutes over medium heat until sauce thickens.

Cook penne in poaching liquid with additional water as needed.

Combine chicken with the sauce mixture in serving bowl.

Add parsley and cheese.

Sprinkle with parmesan and serve immediately.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 364g (12.8 oz)
Amount per Serving
Calories 56321% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 97mg 32%
Sodium 400mg 17%
Total Carbohydrate 21g 21%
Dietary Fiber 5g 18%
Sugars g
Protein 95g
Vitamin A 34% Vitamin C 42%
Calcium 37% Iron 23%
* based on a 2,000 calorie diet How is this calculated?

 

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