Tricolore penne pasta with chicken

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
350g wholemeal penne
150g fresh basil leaves, thinly sliced, plus more for garnish
1/2 tsp freshly ground black pepper
1/2 tsp salt
190ml low-sodium chicken stock
1 large head chicory, bottom 1.5cm removed, then sliced into thin strips
1 medium head radicchio, thinly sliced
200g roughly chopped rocket leaves
225g skinless, boneless chicken breast halves, thinly sliced
110g sun-dried tomatoes (not oil-packed), sliced into strips
4 large cloves garlic, thinly sliced
65ml olive oil
25g shaved parmesan cheese
1) Cook the pasta according to the package directions. Drain, reserving 125ml pasta water.

2) While the pasta is cooking, heat the oil over a medium heat in a large, heavy frying pan. Add the garlic and tomatoes and cook until the garlic is soft but not browned, about two minutes. Add the chicken and cook, stirring a few times, until just cooked through, about five minutes.

3) Add the rocket, radicchio, chicory, broth, salt, and pepper, and cook until the greens are wilted, one to two minutes. Add pasta water, as necessary, for a wetter sauce.

4) Combine the pasta and vegetable mixture in the pasta pot and toss to combine. Add the basil just before serving.

5) 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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