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Italian Chicken and Penne Recipe
Italian Chicken and Penne Recipe photo by Taste of Home

Italian Chicken and Penne Recipe

Publisher Photo
This easy stir-fry combines the pasta with green pepper, mushrooms and tomatoes in an Italian-style sauce. "I made up this recipe one evening, and it was a big hit with my family," says Janeen Longfellow of Wolcottville, Indiana.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 8 ounces uncooked penne pasta
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 1 small green pepper, julienned
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1 cup sliced fresh mushrooms
  • 1 cup halved cherry or grape tomatoes
  • 1 can (8 ounces) pizza sauce
  • 1/2 teaspoon Italian seasoning
  • 1/3 cup shredded part-skim mozzarella cheese

Nutritional Facts

1-1/3 cups equals 288 calories, 5 g fat (1 g saturated fat), 47 mg cholesterol, 96 mg sodium, 36 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.

Directions

  1. Cook pasta according to package directions; drain. In a nonstick wok, stir-fry the chicken, pepper, onion and garlic in oil until chicken is no longer pink. Add the pasta, mushrooms, tomatoes, sauce and seasoning; heat through. Remove from heat. Sprinkle with cheese; let stand until melted. Yield: 6 servings.
Originally published as Italian Chicken and Penne in Light & Tasty June/July 2003, p23

Nutritional Facts

1-1/3 cups equals 288 calories, 5 g fat (1 g saturated fat), 47 mg cholesterol, 96 mg sodium, 36 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Italian Chicken and Penne

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (3)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 20, 2013

This is a go to recipe for me. Filling and so good! I don't always use the mushrooms and usually skip the italian seasoning. Love this recipe!

MY REVIEW
Reviewed Sep. 2, 2010

I used whole wheat pasta, and the whole family enjoyed it! My daughter even asked to pack it in her school lunch the next day :)

MY REVIEW
Reviewed Jul. 15, 2010

I used diced tomatoes (canned) and skipped the mushrooms.

Everyone in my family gave it a so-so reaction. I thought it was bland. So I agree with keverwann. I won' be fixing it again.

MY REVIEW
Reviewed Jan. 6, 2010

This was okay, but we have had much better, just as easy pasta dishes.

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