"We're big chicken eaters, and I'm always looking for new ways to make it. Don't leave out the olives--they really add to the flavor. Serve with good crisp bread to sop up the juices." -Christine Wilcox, East Greenville, PA
1 pound uncooked penne pasta
1 tablespoon olive oil
1 pound skinless, boneless chicken breast, cut into (1/2-inch) pieces
1/4 cup minced shallots
1 (8-ounce) package presliced mushrooms
1 garlic clove, minced
1 cup dry white wine
3 tablespoons chopped ripe olives
2 tablespoons chopped pitted green olives
1 (14.5-ounce) can diced tomatoes with balsamic vinegar, basil, and olive oil (such as Hunt's)
1 (14-ounce) can fat-free, less-sodium chicken broth
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1/8 teaspoon freshly ground black pepper
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain. Keep warm.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 2 minutes or until lightly browned. Remove chicken from pan; keep warm. Add shallots, mushrooms, and garlic to pan; cover and cook 4 minutes. Stir in wine, olives, tomatoes, and broth; simmer, uncovered, for 10 minutes. Return chicken to pan; cook 5 minutes. Remove from heat; add pasta, cheese, and pepper, tossing to combine.
I expected more from this recipe because it called for ingredients with a lot of good flavors, but in the end it was less than I had hoped. the sauce was very watery and didn't cling to the pasta. It was somewhat good because it was something different, but I didn't like it well enough to make it again.
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