Post by Loupy on Oct 19, 2014 11:24:06 GMT -7
Light & Creamy Dijon Chicken Pasta
From: Heather @ shrinkingkitchen.com/
Make sure you add the rosemary in at the end. It truly pushes this dish over the tasty edge. Serve this chicken penne up with a nice glass of white wine and a big ol’ green salad. You can whip this up in about thirty (or less!) minutes, so it’s perfect for a weeknight dinner! Enjoy!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Gather
1 tablespoon olive oil
2 boneless, skinless chicken breasts, cut into chunks
6 ounces dry penne
3 cloves garlic, smashed & minced
1/2 small onion, diced
1 bell pepper, any color (I used 4 mini bell peppers)
1 tablespoon grainy dijon mustard
1 cup chicken broth
1/3 cup half and half
1 teaspoon chopped rosemary
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Step by Step
Bring a pot of water to boil and cook the penne to al dente.
Drain and set aside.
While the pasta is cooking, heat 1/2 of the olive oil in a large skillet over medium high heat.
Add the chicken to the heated oil and cook, stirring often, till browned and cooked through.
Remove the chicken to a plate and put the skillet back over the heat.
Add the rest of the olive oil, then the garlic, onions and peppers.
Cook, stirring, till the vegetables start to soften.
Add the dijon mustard and mix in, then add the broth to deglaze.
Stir the pan, scraping up the bits off the bottom for flavor.
Bring the mixture to a boil, then add the half and half.
Reduce heat and allow to bubble and thicken.
Slide the chicken back into the skillet and add the rosemary.
Add the drained pasta in to the creamy chicken and vegetable mixture and toss well.
Salt and pepper to taste.
Serve!
Nutritional Information
WW PP 8
Calories 345
Total Fat 10.8g
Saturated Fat 3.8g
Cholesterol 114mg
Sodium 651mg
Potassium 450mg
Total Carbohydrates 28.0g
Dietary Fiber 1.0g
Sugars 1.8g
Protein 32.0g
From: Heather @ shrinkingkitchen.com/
Make sure you add the rosemary in at the end. It truly pushes this dish over the tasty edge. Serve this chicken penne up with a nice glass of white wine and a big ol’ green salad. You can whip this up in about thirty (or less!) minutes, so it’s perfect for a weeknight dinner! Enjoy!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Gather
1 tablespoon olive oil
2 boneless, skinless chicken breasts, cut into chunks
6 ounces dry penne
3 cloves garlic, smashed & minced
1/2 small onion, diced
1 bell pepper, any color (I used 4 mini bell peppers)
1 tablespoon grainy dijon mustard
1 cup chicken broth
1/3 cup half and half
1 teaspoon chopped rosemary
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Step by Step
Bring a pot of water to boil and cook the penne to al dente.
Drain and set aside.
While the pasta is cooking, heat 1/2 of the olive oil in a large skillet over medium high heat.
Add the chicken to the heated oil and cook, stirring often, till browned and cooked through.
Remove the chicken to a plate and put the skillet back over the heat.
Add the rest of the olive oil, then the garlic, onions and peppers.
Cook, stirring, till the vegetables start to soften.
Add the dijon mustard and mix in, then add the broth to deglaze.
Stir the pan, scraping up the bits off the bottom for flavor.
Bring the mixture to a boil, then add the half and half.
Reduce heat and allow to bubble and thicken.
Slide the chicken back into the skillet and add the rosemary.
Add the drained pasta in to the creamy chicken and vegetable mixture and toss well.
Salt and pepper to taste.
Serve!
Nutritional Information
WW PP 8
Calories 345
Total Fat 10.8g
Saturated Fat 3.8g
Cholesterol 114mg
Sodium 651mg
Potassium 450mg
Total Carbohydrates 28.0g
Dietary Fiber 1.0g
Sugars 1.8g
Protein 32.0g
