Quick Chicken and Penne Cacciatore
Skinless chicken has 8 g less fat per serving than chicken with the skin. Serve this pasta dish with whole grain bread.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 519 |
| pro | 38 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 71 g |
| fibre | 6 g |
| chol | 66 mg |
| sodium | 1.011 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 26% |
| vit A | 7% |
| vit C | 48% |
| folate | 58% |
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1-1/2 lb (750 g) boneless skinless chicken breasts or thighs
1 tbsp (15 mL) vegetable oil
3 cups (750 mL) sliced mushrooms (about 6 oz/175 g)
1 onion, chopped
4 cloves garlic, minced
1 sweet green pepper, chopped
1/2 tsp (2 mL) each dried Italian herb seasoning, salt, pepper and hot pepper sauce
1 jar (700 mL) roasted garlic-flavoured pasta sauce
5 cups (1.25 L) penne pasta (about 1 lb/500 g)
2 tbsp (25 mL) chopped fresh parsley
Preparation:
Cut chicken into 3/4-inch (2 cm) chunks. In large shallow Dutch oven, heat oil over medium-high heat; brown chicken, in 2 batches. Transfer to plate. Drain off fat in pan.
Add mushrooms, onion, garlic, green pepper, Italian herb seasoning, salt, pepper and hot pepper sauce to pan; cook, stirring occasionally, until no liquid remains, about 5 minutes.
Return chicken and any accumulated juices to pan. Add pasta sauce and bring to boil; reduce heat, cover and simmer until chicken is no longer pink inside, about 5 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Drain and add to chicken mixture, stirring to coat. Sprinkle with parsley.
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