Tricolore Penne Pasta with Chicken

  1. Cook the pasta according to the package directions.
  2. Drain, reserving 1/2 cup pasta water.
  3. While the pasta is cooking, heat the oil over a medium heat in a large, heavy skillet.
  4. Add the garlic and tomatoes and cook until the garlic is soft but not browned, about 2 minutes.
  5. Add the chicken and cook, stirring a few times, until just cooked through, about 5 minutes.
  6. Add the arugula, radicchio, endive, broth, salt, and pepper, and cook until the greens are wilted, 1 to 2 minutes.
  7. Add pasta water, as necessary, for a wetter sauce.
  8. Combine the pasta and vegetable mixture in the pasta pot and toss to combine.
  9. Add the basil just before serving.
  10. Garnish with shaved Parmesan and a sprinkling of basil.
  11. Excellent Source of: Calcium, Fiber, Folate, Iron, Manganese, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin C, Vitamin K, Protein
  12. Good Source of: Copper, Magnesium, Molybdenum, Riboflavin, Selenium, Thiamin, Zinc, Vitamin B6, Pantothenic Acid

penne, olive oil, garlic, tomatoes, skinless, arugula, head radicchio, head endive, chicken broth, salt, freshly ground black pepper, fresh basil

Taken from www.foodnetwork.com/recipes/ellie-krieger/tricolore-penne-pasta-with-chicken-recipe.html (may not work)

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