Sauteed Chicken With Penne Pasta Recipes

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SAUTEED CHICKEN WITH PENNE PASTA



Sauteed Chicken With Penne Pasta image

From Cooking Light. Serving size: 2 cups. Per serving: 489 calories, 7.7 g fat, 31.9 g protien, 65.4 g carb, 3.1 g fiber, 46 mg cholesterol.

Provided by ratherbeswimmin

Categories     Chicken Breast

Time 46m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb uncooked penne pasta
1 tablespoon olive oil
1 lb boneless skinless chicken breast, cut into 1/2-inch pieces
1/4 cup minced shallot
1 (8 ounce) package presliced mushrooms
2 garlic cloves, minced
1 cup dry white wine
3 tablespoons chopped ripe olives
2 tablespoons chopped pitted green olives
1 (14 1/2 ounce) can diced tomatoes with balsamic vinegar basil and oil (Hunt's)
1 (14 ounce) can fat-free chicken broth
1/4 cup grated fresh parmigiano-reggiano cheese
1/8 teaspoon fresh ground black pepper

Steps:

  • Cook pasta by following the package directions, omitting salt and fat; drain and keep warm.
  • Let the oil get heated in a large nonstick skillet over med-high heat.
  • Add in chicken; stir/saute 2 minutes or until lightly browned.
  • Remove chicken from pan and keep warm.
  • Add shallots, mushrooms, and garlic to skillet; cover and cook 4 minutes.
  • Stir in wine, olives, tomatoes, and broth; simmer, uncovered, 10 minutes.
  • Return chicken to skillet; cook 5 minutes.
  • Remove from heat and add pasta, cheese, and pepper; toss to combine.

Nutrition Facts : Calories 447.1, Fat 6.8, SaturatedFat 1.5, Cholesterol 46.3, Sodium 463.6, Carbohydrate 64.5, Fiber 9, Sugar 1.1, Protein 26.2

CHIPOTLE CHICKEN PENNE PASTA



Chipotle Chicken Penne Pasta image

Make and share this Chipotle Chicken Penne Pasta recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time P1DT15m

Yield 2 serving(s)

Number Of Ingredients 17

8 ounces cooked penne pasta or 8 ounces pasta, of choice
2 large marinated boneless skinless chicken breasts, cut into 1/2 inch pieces (marinade recipe below)
1/2 sliced onion, thin
2 tablespoons diced green chilies
2 ounces sliced mushrooms (about 4)
1 ounce Cotija cheese (can sub parmesan)
4 fresh cilantro stems
1 1/2 cupls heavy cream (12 ounces)
2 1/4 ounces chipotle chiles in adobo
1/4 cup soy sauce
3/4 cup vegetable oil
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/2 teaspoon white pepper
1 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1 tablespoon jalapeno chile

Steps:

  • Mix together all marinade ingredients and add to cubed chicken. Allow the chicken pieces to marinate up to 24 hours.
  • Prepare the chipotle cream sauce by combining ingredients; set aside.
  • Drain marinade from chicken. In a hot saute pan with a little melted butter; add the chicken and onions. Cook until half done. Add the diced green chiles, mushrooms and Chipotle Cream Sauce. Bring to a simmer and let cook for another minute. Add the pasta; toss until well mixed. Pour into a warm pasta bowl. Garnish with crumbled cotija cheese and cilantro sprigs.

Nutrition Facts : Calories 1369.3, Fat 92, SaturatedFat 14.4, Cholesterol 90.4, Sodium 2415.1, Carbohydrate 98.9, Fiber 14.4, Sugar 3.5, Protein 42.2

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