Tricolore Penne Pasta with Chicken

Healthier_Me
Healthier_Me Posts: 5,600 Member
in Recipes
3/4 box (12 ounces) whole-wheat penne
1/4 cup olive oil
4 large cloves garlic, thinly sliced
1/2 cup sun-dried tomatoes, (not oil-packed), sliced into strips
1/2 pound skinless, boneless chicken breast halves, thinly sliced
2 cups roughly chopped arugula leaves
1 medium head radicchio, thinly sliced
1 large head endive, bottom 1/2-inch removed, then sliced into thin strips
3/4 cup low-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups fresh basil leaves, thinly sliced, plus more for garnish
1/4 cup shaved Parmesan

Cook the pasta according to the package directions. Drain, reserving 1/2 cup pasta water. While the pasta is cooking, heat the oil over a medium heat in a large, heavy skillet. Add the garlic and tomatoes and cook until the garlic is soft but not browned, about 2 minutes. Add the chicken and cook, stirring a few times, until just cooked through, about 5 minutes. Add the arugula, radicchio, endive, broth, salt, and pepper, and cook until the greens are wilted, 1 to 2 minutes. Add pasta water, as necessary, for a wetter sauce.
Combine the pasta and vegetable mixture in the pasta pot and toss to combine. Add the basil just before serving. Garnish with shaved Parmesan and a sprinkling of basil.

Per Serving: Calories 580; Total Fat 20g (Sat Fat 3.5g, Mono Fat 11g, Poly Fat 3g); Protein 28g; Carb 75g; Fiber 13g; Cholesterol 35mg; Sodium 600mg
Excellent Source of: Calcium, Fiber, Folate, Iron, Manganese, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin C, Vitamin K, Protein
Good Source of: Copper, Magnesium, Molybdenum, Riboflavin, Selenium, Thiamin, Zinc, Vitamin B6, Pantothenic Acid


Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_134924,00.html

Replies

  • Healthier_Me
    Healthier_Me Posts: 5,600 Member
    3/4 box (12 ounces) whole-wheat penne
    1/4 cup olive oil
    4 large cloves garlic, thinly sliced
    1/2 cup sun-dried tomatoes, (not oil-packed), sliced into strips
    1/2 pound skinless, boneless chicken breast halves, thinly sliced
    2 cups roughly chopped arugula leaves
    1 medium head radicchio, thinly sliced
    1 large head endive, bottom 1/2-inch removed, then sliced into thin strips
    3/4 cup low-sodium chicken broth
    1/2 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    1 1/2 cups fresh basil leaves, thinly sliced, plus more for garnish
    1/4 cup shaved Parmesan

    Cook the pasta according to the package directions. Drain, reserving 1/2 cup pasta water. While the pasta is cooking, heat the oil over a medium heat in a large, heavy skillet. Add the garlic and tomatoes and cook until the garlic is soft but not browned, about 2 minutes. Add the chicken and cook, stirring a few times, until just cooked through, about 5 minutes. Add the arugula, radicchio, endive, broth, salt, and pepper, and cook until the greens are wilted, 1 to 2 minutes. Add pasta water, as necessary, for a wetter sauce.
    Combine the pasta and vegetable mixture in the pasta pot and toss to combine. Add the basil just before serving. Garnish with shaved Parmesan and a sprinkling of basil.

    Per Serving: Calories 580; Total Fat 20g (Sat Fat 3.5g, Mono Fat 11g, Poly Fat 3g); Protein 28g; Carb 75g; Fiber 13g; Cholesterol 35mg; Sodium 600mg
    Excellent Source of: Calcium, Fiber, Folate, Iron, Manganese, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin C, Vitamin K, Protein
    Good Source of: Copper, Magnesium, Molybdenum, Riboflavin, Selenium, Thiamin, Zinc, Vitamin B6, Pantothenic Acid


    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Yield: 4 servings

    http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_134924,00.html

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