Directions:
- Season and saute the chicken breast. Remove from the pan and keep warm.
- Meanwhile, cook the penne in salted boiling water.
- In the same pan as the chicken breast, saute mushrooms and onion. When almost done, add garlic and saute until fragrant.
- Add cream and pesto and bring to a boil. Put the chicken back in the pan and add the sun-dried tomatoes Simmer gently for 5 to 10 minutes to thicken.
- Add most of the parmesan (reserving a little for the top).
- Drain the penne saving some of the water.
- Add the penne to the sauce and stir. Add reserved water if needed to thin the sauce.
- Serve penne topped with the saved parmesan and basil if using.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 602.72 Kcal (2523 kJ) | ||
| Calories from fat | 257.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.62g | 44% | |
|---|---|---|---|
| Cholesterol | 92.34mg | 31% | |
| Sodium | 614.41mg | 26% | |
| Potassium | 773.22mg | 16% | |
| Total Carbs | 56.11g | 19% | |
| Sugars | 7.35g | 29% | |
| Dietary Fiber | 7.59g | 30% | |
| Protein | 34.98g | 70% | |
| Vitamin C | 8.5mg | 14% | |
| Iron | 3.3mg | 18% | |
| Calcium | 365.1mg | 37% | |
| Amount Per 100 g | |||
| Calories | 190.78 Kcal (799 kJ) | ||
| Calories from fat | 81.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.06g | 44% | |
|---|---|---|---|
| Cholesterol | 29.23mg | 31% | |
| Sodium | 194.48mg | 26% | |
| Potassium | 244.75mg | 16% | |
| Total Carbs | 17.76g | 19% | |
| Sugars | 2.32g | 29% | |
| Dietary Fiber | 2.4g | 30% | |
| Protein | 11.07g | 70% | |
| Vitamin C | 2.7mg | 14% | |
| Iron | 1.1mg | 18% | |
| Calcium | 115.6mg | 37% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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