|Home > Nutrition > Healthy Recipes > Chicken Penne|
Nutrition Information:Calories: 390
Protein: 26 g
Carbs: 67 g
Fat: 3 g
Saturated Fat: 1 g
Sodium: 160 mg
Fiber: 5 g
|1||Preheat oven to 350°F. Place sun-dried tomatoes in a bowl, add boiling water, and set aside.|
|2||Fill a large pot with water and bring to a boil. While waiting for water boil, combine chicken and wine in a shallow baking dish. Sprinkle the herbs on top of chicken.|
|3||Bake for 15 to 20 minutes or until the center of the meat is no longer pink. Remove chicken from dish, shred the meat, and reserve the cooking juices.|
|4||Drain the sun-dried tomatoes and slice them thinly. Pour the reserved cooking juices from chicken into a sauté pan. Add shallots, mushrooms, peas, and sun-dried tomatoes.|
|5||Sauté over low heat for a few minutes, until liquid has been absorbed and the vegetables are wilted. Remove the pan from heat and cover it to keep the vegetables warm.|
|6||Add penne to the water in the large pot, which should be at a full boil. Cook over high heat about 8 to 12 minutes or until desired doneness. While pasta is cooking prepare sauce.|
|7||Preheat a small, heavy saucepan for about 1 minute over medium heat, then spray it twice with vegetable spray. Toss in the garlic and flour, then using a whisk, blend in the evaporated milk.|
|8||Add nutmeg and red pepper flakes. Whisking constantly, bring mixture to a boil. Continue to cook for about 5 minutes or until sauce has thickened.|
|9||Reduce heat and stir in basil. Drain pasta and transfer to a warm serving dish. Add the chicken, vegetables, and sauce.|
|Ratings & Reviews|
This was great, but I had a problem with the sauce! Mine was really runny. I stirred for the recommended time but ...
|Jan 03, 2009|
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|Features from Our Dietitian|
Meghan Tiernan (MS, RD, LDN) is a registered dietitian with a passion for helping others achieve a healthy lifestyle. She strives to help others learn the most nutritious way to eat, in order to achieve good health.
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