This dish was easy to put together and pretty tasty. Make sure to use enough salt and pepper to make sure that the flavors really stand out.

Chicken and Penne with Basil Sauce
Fitness March 2007

If fresh basil is unavailable, use another fresh herb instead, such as thyme or sage.

Start to finish: 25 minutes
Makes: 4 servings
1 ¼ cups reduced-sodium chicken broth
4 teaspoons cornstarch
⅛ teaspoon black pepper
2 cups packaged dried penne
12 ounces skinless, boneless chicken breast halves
Cooking oil spray
1 medium red sweet pepper, cut into thin strips
1 medium yellow or green sweet pepper, cut into thin strips
3 cloves garlic, minced
1 tablespoon cooking oil
¼ cup lightly packed fresh basil leaves, cut into thin strips
2 tablespoons finely shredded Parmesan cheese

Stir together chicken broth, cornstarch, and black pepper. Set aside.

Cook pasta according to package directions, omitting oil and salt. Drain. Cover; set aside and keep warm.

Meanwhile, rinse chicken; pat dry. Cut into 1-inch cubes; set aside. Coat a large skillet with cooking spray and place over medium heat. Add peppers and garlic; stir-fry for 2 to 3 minutes, or until crisp-tender; remove. Add oil to skillet; increase heat to medium high. Add chicken; stir-fry for 4 minutes, or until tender and no longer pink.

Stir broth mixture; add to skillet. Cook and stir until thickened and bubbly. Return peppers and garlic to skillet; add basil.

Cook and stir for 2 minutes. Toss with pasta and sprinkle with Parmesan cheese. Garnish with additional fresh basil.

Nutritional notes:
Per serving: 330 calories, 24g protein, 39g carbohydrate, 8g fat (1g saturated), 1g fiber

MacGourmet Rating: 4 Stars

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