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Whole Wheat Penne with Chicken and Vegetables

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Yields16 Servings
DifficultyBeginnerPrep Time10 minsCook Time20 minsTotal Time30 mins
 3 Bell Peppers, multicolor
 2 Mushrooms (any kind)
 3 Garlic Cloves
 1 lb Raw Chicken Tenders (skinless, boneless, cut into pieces)
 21 g Fresh Basil (1 pack)
 ½ tsp Dried Oregano
 1 cup Heavy Cream (light)
 24 oz 2 cans of Saint Marzano Tomatoes
 ½ cup Freshly Grated Parmesan Cheese
 2 lbs Whole Wheat Penne Pasta (1 box)
 Salt, to taste
 Pepper, to taste
1

In a non-stick pan, heat 2 tablespoons of extra virgin olive oil. Add garlic and saute until translucent.

2

Add chicken and cook until the water evaporates.

3

Add in all the vegetables and saute for 2-3 minutes. Next, add in the tomatoes and crush them until they are soft.

4

Add salt, pepper, and oregano to taste followed by light cream. Let it simmer for 10 mins.

5

Prepare the pasta using the directions on the box. Make sure not to overcook. Drain the pasta and add it to the sauce. Give it a good stir to make sure all the pasta is coated with the sauce.

6

Top with parmesan cheese and bake in the over for 10 minutes at 350 degrees.

7

Top with fresh basil and enjoy!

Chef's Tip:

[cooked-sharing]
Nutrition Facts

16 servings

Serving size

239 g


Amount per serving
Calories360
% Daily Value *
Total Fat 9g12%
Saturated Fat 2.5g13%
Trans Fat 0g
Cholesterol 15mg5%
Sodium 390mg17%
Total Carbohydrate 58g22%
Dietary Fiber 3g11%
Total Sugars 7g
Protein 16g

Calcium 10mg1%
Iron 20mg112%
Potassium 630mg14%
Vitamin D 2mcg10%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.