Rating: 4 stars
44 Ratings
  • 1 star values: 2
  • 2 star values: 2
  • 3 star values: 7
  • 4 star values: 13
  • 5 star values: 20

This penne pasta recipe is a simple way to bring Italian flavors to your dinner table.  Serve with a green salad and garlic bread for a hearty, filling meal.

Bruce Aidells
Recipe by Cooking Light April 2006

Gallery

Read the full recipe after the video.

Recipe Summary

total:
36 mins
Yield:
4 servings (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a small bowl; rub over chicken.

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  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes, turning once. Remove from heat; set aside.

  • Reduce heat to medium. Add garlic; sauté 30 seconds or until garlic is soft. Add tomatoes and wine, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 15 minutes. Add chicken, and simmer 5 minutes.

  • Cook pasta according to package directions, omitting salt and fat. Drain. Toss pasta with sauce in a large bowl. Sprinkle with cheese and basil.

Chef's Notes

Any small pasta will work in this quick, easy entree. Ground fennel and coriander bring a welcome complexity to the chicken and impart their flavor to the sauce.

Nutrition Facts

446 calories; calories from fat 15%; fat 7.2g; saturated fat 1.9g; mono fat 3.2g; poly fat 0.8g; protein 38.5g; carbohydrates 57.1g; fiber 6.5g; cholesterol 70mg; iron 4.2mg; sodium 774mg; calcium 153mg.
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