Personal Penne Primavera
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 669
- Total Fat
- 11
- Saturated Fat
- 3
- Carbohydrates
- 103
- Dietary Fiber
- 9
- Sugar
- 11
- Protein
- 40
- Cholesterol
- 51
- Sodium
- 1208
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
1 pound penne pasta
1 tablespoon olive oil
1/2 cup chopped red onion
3 to 4 cloves garlic, minced
2 cups broccoli florets
1 cup sliced carrots
1 cup sliced mushrooms
2 cooked chicken breast halves, diced (about 2 cups)
1 cup diced roasted red peppers
1 (14-ounce) can diced tomatoes
1 cup reduced-sodium chicken broth
1/2 cup frozen green peas, thawed
Salt and freshly ground black pepper
1/3 cup grated Parmesan
1/4 cup freshly chopped basil leaves
Directions
- Cook penne according to package directions. Drain and set aside.
- In a large skillet, heat oil over medium-high heat. Add onion and garlic and cook 3 minutes, until soft. Add broccoli, carrots and mushrooms and cook 3 minutes, until mushrooms soften. Add chicken, red peppers, tomatoes, and broth and bring to a simmer. Stir in penne and peas cook 2 minutes to heat through and season, to taste, with salt and black pepper. Transfer mixture to a serving plate and top with Parmesan and basil.