Tricolore Penne Pasta with Chicken

  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
Save Recipe


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


  1. 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.
  2. 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.
  3. Excellent Source of: Calcium, Fiber, Folate, Iron, Manganese, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin C, Vitamin K, Protein
  4. Good Source of: Copper, Magnesium, Molybdenum, Riboflavin, Selenium, Thiamin, Zinc, Vitamin B6, Pantothenic Acid

Drunken Penne Pasta

Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille

Spicy Turkey Tenders with Blue Cheese Penne Pasta

Pasta Puttanesca

Pasta with Tomato and Peas

Artichoke Pasta Salad

Pasta Stir-Fry