Photo: Tricolore Penne Pasta with Chicken Recipe
Ingredients
- 3/4 box (12 ounces) whole-wheat penne
- 1/4 cup olive oil
- 4 large cloves garlic, thinly sliced
- 1/2 cup sun-dried tomatoes, (not oil-packed), sliced into strips
- 1/2 pound skinless, boneless chicken breast halves, thinly sliced
- 2 cups roughly chopped arugula leaves
- 1 medium head radicchio, thinly sliced
- 1 large head endive, bottom 1/2-inch removed, then sliced into thin strips
- 3/4 cup low-sodium chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups fresh basil leaves, thinly sliced, plus more for garnish
- 1/4 cup shaved Parmesan
Directions
Cook the pasta according to the package directions. Drain, reserving 1/2 cup pasta water. While the pasta is cooking, heat the oil over a medium heat in a large, heavy skillet. Add the garlic and tomatoes and cook until the garlic is soft but not browned, about 2 minutes. Add the chicken and cook, stirring a few times, until just cooked through, about 5 minutes. Add the arugula, radicchio, endive, broth, salt, and pepper, and cook until the greens are wilted, 1 to 2 minutes. Add pasta water, as necessary, for a wetter sauce.
Combine the pasta and vegetable mixture in the pasta pot and toss to combine. Add the basil just before serving. Garnish with shaved Parmesan and a sprinkling of basil.
Per Serving: Calories 580; Total Fat 20g (Sat Fat 3.5g, Mono Fat 11g, Poly Fat 3g); Protein 28g; Carb 75g; Fiber 13g; Cholesterol 35mg; Sodium 600mg
Excellent Source of: Calcium, Fiber, Folate, Iron, Manganese, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin C, Vitamin K, Protein
Good Source of: Copper, Magnesium, Molybdenum, Riboflavin, Selenium, Thiamin, Zinc, Vitamin B6, Pantothenic Acid
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By mellieinkc
Overland Park, KS
on October 07, 2011
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The basics of this recipe are good, but I also found it to be really bitter. If I ever make it again I won't use the radicchio. I barely used any and it was still bitter tasting. I usually love her food but this just wasn't my favorite. I think I could just make up a recipe that would have better flavor to be honest. If anyone has any ideas after you make it to improve, please let us know!! Sorry Ellie!!
By LSKarhan
Centerville, OH
on July 04, 2011
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I really liked this dish! I made 3 changes however, so that is why only 4 stars. First I can NEVER find Arugula in my market, makes me so disappointed, so I used escarole instead, second, I thought 1 1/2 cups of basil was ALOT of basil, so I only used about 1/2 cup, and third, I used actual tri-color pasta made from veggies. Maybe because I didn't use the Arugula, but I did not find the taste over bitter at all. I actually found this recipe easy, simple, and very delicious! My husband even liked it, and he has stated many times he doesn't like cooked lettuce. LOL It will definately be making an appearance again. :
By raneuman_7513578
Plainview, NY
on February 16, 2011
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Truthfully, I was expecting this to be a little bit tastier. I just returned from a conference, where it was very difficult to each healthily. I was looking for a recipe with lots of greens/veggies without a lot of fat/cheese. This recipe seemed perfect; however, I agree with many of the other reviewers, in that the radicchio was unbelievably bitter. Arugula is already bitter, so when the bitter radicchio is also made it addition it is just too much bitterness! The garlic flavor wasn't strong enough for me either. All in all, not huge fan of this, and I likely will not make it again. Sorry, Elie.
Read all 13 reviews