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Tuscan Chicken Penne Skillet

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Tuscan Chicken Penne Skillet
2010-09-14 Main Dish
5 102

A one-skillet meal with pasta, chicken and a healthy blend of fresh vegetables, red kidney beans and fire-roasted tomatoes.

  • Servings: 6


1 lb Boneless Skinless Chicken Breast, cut into bite sized cubes
1 Tbsp Olive Oil, divided
8 oz sliced Fresh Mushrooms
1 Medium Green Pepper, diced
1 Medium Sweet Onion, diced
1 Medium Celery Stalk, diced
2 Garlic Cloves, minced
1½ tsp Italian Seasoning
½ tsp Salt
¼ tsp Pepper
1× 15½ oz can Red Kidney Beans, drained and rinsed
1× 15 oz can Tomato Sauce
2× 14½ oz can Fire-roasted Diced Tomatoes
1× 14 oz can Low Sodium Chicken Broth
6 oz Dry Penne Pasta
⅓ cup Grated Parmesan Cheese
2 Tbsp Chopped Fresh Parsley


Heat 1 1/2 tsp olive oil in a large nonstick skillet. Saute chicken over medium high heat for 5-7 minutes until no longer pink. Remove from skillet and keep warm. Add 1 1/2 tsp olive oil with mushrooms, green pepper, sweet onion, celery and garlic. Saute until vegetables are soft, 5-7 minutes, then add Italian seasoning, salt and pepper. Stir well so vegetables are fully coated with seasonings. Add kidney beans, tomato sauce, fire-roasted tomatoes and chicken broth. Bring to a simmer and reduce heat to medium low. Return cooked chicken and penne pasta to skillet. Cover and simmer 20-25 minutes or until pasta is fully cooked. Transfer to serving dish and sprinkle with Parmesan cheese and chopped fresh parsley.