Sautéed Chicken with Penne Pasta

"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

Yield: 6 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 489
  • Calories from fat: 14%
  • Fat: 7.7g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 31.9g
  • Carbohydrate: 65.4g
  • Fiber: 3.1g
  • Cholesterol: 46mg
  • Iron: 3.7mg
  • Sodium: 570mg
  • Calcium: 78mg

Ingredients

  • 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

Preparation

  1. Cook pasta according to package directions, omitting salt and fat. Drain. Keep warm.
  2. 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.
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