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 20 grams; Saturated 3.5 grams; Monounsaturated Fat: 11 grams; Polyunsaturated Fat: 3 grams; Protein 28 grams; Total Carbohydrate 75 grams; Fiber 13 grams; Cholesterol 35 milligrams; Sodium 600 milligrams
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 Willow Brook Cooks
Northern NJ
on September 21, 2012
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I tried this recipe for the first time when looking for a dish to tempt someone who requested a low-fat meal. I was very pleasantly surprised by its savory and uncomplicated flavor. I made a couple of minor adjustments by adding about 1/8 tsp red pepper flakes and some toasted pine nuts (which my low-fat friend could either eat or leave for me. I thin-sliced the radicchio, as Ellie recommends, and did not find it too bitter. This is a fast, easy, and satisfying dish.
By kaelasmom
on March 15, 2012
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we dont have radicchio or endive here so I used red cabbage and spinach instead. Good thing its not bitter coz Im no fan of bitter foods. I put in plenty of garlic too. Its an easy recipe, something you can whip up really in a few minutes.
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!!
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