Chicken & Vegetables with Penne
This dish is hearty enough to serve as a meal itself.
of salt
8 ounces penne (about 3 cups)
2 tablespoons olive oil, divided
3 to 4 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts
2 cloves garlic, minced
2 zucchini, halved lengthwise and cut into 1/4-inch squares
4 green onions (both green and white parts), coarsely chopped
6 plum tomatoes, halved lengthwise and cut into 1/4-inch squares
1 tablespoon minced fresh basil
1/2 teaspoon pepper, or to taste
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
1/2 cup grated Parmesan cheese for garnish
Bring a large pot of salted water to a boil over high heat. Reduce heat to medium-high, add penne, and cook for 10 to 12 minutes, or until al dente.
While pasta is cooking, heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken; cook, stirring occasionally, for about 4 minutes. Add garlic; continue cooking for about 1 more minute or until chicken is lightly browned and thoroughly cooked.
Using a slotted spoon, transfer chicken to a bowl and cover to keep warm.
Heat remaining 1 tablespoon oil in skillet; add zucchini and green onions. Cook, stirring occasionally, about 4 minutes or until zucchini is tender.
Reduce heat to low; stir in chicken, tomatoes, basil, and pepper. Stir gently for 1 minute or until tomatoes are softened and chicken is warm.
Remove from heat; stir in lemon zest and juice. Taste and adjust seasoning.
When penne is cooked, drain well. Return penne to pot; toss with chicken-vegetable mixture. Garnish servings with Parmesan.
Just follow the recipe and use veggies and pasta you have on hand to make this meal versatile.
1 teaspoon dried basil may be substituted for 1 teaspoon minced fresh basil.
1 teaspoon jarred minced garlic may be substituted for freshly minced garlic.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
-
Servings4
-
- PER SERVING
-
Calories471
-
Calories from Fat25%
-
Total Fat13g
-
Saturated Fat4g
-
Total Carbohydrate52g
-
Protein37g
-
Sugars7g
-
Cholesterol76mg
-
Dietary Fiber4g
-
Sodium415mg
-
- DAILY VALUE
-
Vitamin A22%
-
Vitamin C28%
-
Calcium22%
-
Iron20%
-
- DIETARY EXCHANGES
-
Starch/Bread3
-
Fat2
-
Vegetable2
-
Very Lean Meat4
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
-