Garlic Chicken and Penne Arrabbiata
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Chicken sautéed in olive oil and plenty of garlic complement a peppery tomato sauce in this 30-minute pasta dinner.
Ingredients
1 lb. boneless, skinless chicken breast halves
1/4 tsp. salt
.13 tsp. ground black pepper
4 clove garlic
2 tbsp. Bertolli® Classico™ Olive Oil
2 tbsp. Finely chopped fresh parsley
1 jar Bertolli® Arrabbiata Sauce
8 oz. penne pasta
2 tbsp. shredded Parmesan cheese
Instructions
Season chicken with salt and pepper. Toss chicken, garlic, olive oil, and 1 tablespoon parsley in medium bowl. Cook chicken in 12-inch nonstick skillet over medium-high heat, stirring occasionally, 8 minutes or until almost cooked.
Stir in sauce and bring to a boil over high heat. Reduce heat to low and simmer 5 minutes or until chicken is thoroughly cooked.
To serve, toss chicken mixture with penne, then sprinkle with cheese and remaining parsley.
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