Italian Chicken and Penne Recipe

4 4 7
Italian Chicken and Penne Recipe
Italian Chicken and Penne Recipe photo by Taste of Home
Publisher Photo

Italian Chicken and Penne Recipe

Read Reviews
4 4 7
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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

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: 288 calories, 5g fat (1g saturated fat), 47mg cholesterol, 96mg sodium, 36g carbohydrate (0 sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forItalian Chicken and Penne

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
jbysko User ID: 6815320 62941
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
Fire291 User ID: 934301 92815
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
nesta85way User ID: 4237976 129711
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
keverwann User ID: 1807985 129704
Reviewed Jan. 6, 2010

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

Loading Image