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Related recipes: Broccoli, Cheese, Garlic, Italian, Kid-Friendly, Low-Sugar, Main Dishes, Mushrooms, Poultry, Quick & Easy, Rotisserie Chickens to the Rescue, Sweet Pepper
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This simple, everyday pasta is an easy dinner to get on the table on busy nights since you can put the sauce together while the penne cooks. The broccoli has a pleasant roasted flavor from cooking in the skillet. With chicken and fresh vegetables already in the pasta, just add a baguette to complete this satisfying meal.
Quick & EasyYield: 4 servings
8 oz uncooked penne (about 3 cups)
Spice blend
1 1/2 tsp dried basil, crumbled between the fingers
1 1/2 tsp dried oregano, crumbled between the fingers
1/2 tsp salt
1/4 tsp red pepper flakes
Sauce
3 Tbs olive oil
3 cups bite-size broccoli florets (about 1 large bunch)
1 large red pepper, cut into 1/4-inch strips and cut in half crosswise
1 (6 ounce) package sliced mushrooms (about 2 cups)
2 tsp jarred minced garlic
2 cups bite-size chunks rotisserie chicken, skin removed
1/2 cup fat-free less-sodium chicken broth
1/2 cup dry white wine or dry vermouth
pepper, to taste
1/2 cup already-shredded Parmesan cheese
Cook the pasta according to package directions, just until tender. Keep warm.
Spice blend
Meanwhile, stir the ingredients together in a small bowl and set aside.
Sauce
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the broccoli florets and cook for 2 minutes, stirring frequently. Add the bell pepper and cook until the broccoli is crisp-tender and the bell pepper has softened slightly, about 2 minutes. Stir to prevent sticking. The broccoli should begin to brown.
Lower the heat to medium. Add the mushrooms, garlic, and spice blend. Cook, stirring constantly, until the mushrooms start to lose their juice and turn a very light brown, about 2 minutes. Add the chicken, broth, wine, and pepper. Bring to a simmer, stirring frequently. Pour the sauce over the drained pasta and toss well. Serve with the cheese.
Substitution: No wine on hand? Use 1 cup chicken broth and a squeeze of fresh lemon juice instead.
Serving Suggestion: Serve the pasta in a warm bowl for a special touch. Run hot water into the bowl, pour out, then pat the bowl dry.
Nutrition Note: Nutrition Facts calculated using white wine.
Recipe courtesy of Rotisserie Chickens to the Rescue by Carla Fitzgerald Williams. Copyright © 2003 Carla Fitzgerald Williams. All Rights Reserved. Published by Hyperion. Available wherever books are sold.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
