Tricolore Penne with Chicken

iVillage Member
Registered: 08-07-2007
Tricolore Penne with Chicken
1
Mon, 03-24-2008 - 8:04pm

I watched Ellie Krieger make this dish over the weekend and it is going on my list as soon as the fresh basil hits the market.














Tricolore Penne Pasta with Chicken



2007, Ellie Krieger, All rights reserved







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

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 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
















Recipe Summary
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings




User Rating:
5 Stars











Episode#: EK0410
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

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iVillage Member
Registered: 12-06-2007
Wed, 04-02-2008 - 8:16pm

Jamie, thanks for posting this.

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