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Italian Chicken and Penne

 Italian Chicken and Penne
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.
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
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.

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Italian Chicken and Penne (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.