Quick Chicken and Penne Cacciatore
This recipe makes 6 servings
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 |
Skinless chicken has 8 g less fat per serving than chicken with the skin. Serve this pasta dish with whole grain bread.
Ingredients
- 1-1/2 lb boneless skinless chicken breasts or boneless skinless chicken thighs
- 1 tbsp vegetable oil
- 3 cups (about 6 oz/175 g) sliced mushrooms
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1 sweet green pepper, chopped
- 1/2 tsp dried Italian herb seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp hot pepper sauce
- 700 mL roasted garlic-flavoured pasta sauce
- 5 cups penne pasta, (about 1 lb/500 g)
- 2 tbsp 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.
Source : Canadian Living Magazine: April 2003
- Keywords : Main Course; Chicken; Pasta; Boil/Simmer; Mushrooms; Onions; Garlic;
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