Sauteed Chicken with Penne Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 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 |
Directions:
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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