- Servings: 6
Ingredients:
| 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 |
Directions:
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.
