10 mins
15 mins
Serves 4

Creamy Sundried Tomato and Chicken Penne with Broccoli

This delicious and creamy high-fibre pasta is packed with lean protein from chicken breast and fat free Greek yogurt. For an extra crunchy topping, broil this pasta with breadcrumbs sprinkled on top.
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  • 1 pkg Italpasta Wholesome Grains Penne Rigate
  • 2 cup strained tomatoes
  • 2 tbsp extra virgin olive oil
  • 2 tbsp tomato paste
  • 1 broccoli floret(s), cut in 1-inch florets
  • 2 chicken breasts (boneless, skinless), chopped
  • 3/4 tsp salt
  • 1/4 tsp pepper, freshly ground
  • 1 shallot / small onion, small onion
  • 1/3 cup sundried tomatoes, finely chopped
  • 4 clove garlic, minced
  • 1 cup plain fat-free Greek yogurt
  • 1 cup mozzarella cheese, shredded
  • 1/4 cup Parmesan Cheese, grated


  • Preheat the broiler to high and position the rack to the center of the oven. Cook penne according to package directions. Add broccoli florets during the last 2 minutes of cooking; drain well. Meanwhile, heat oil in a large nonstick ovenproof skillet set over medium heat. Add chicken and season with 1/2 of the salt and pepper (use the rest to taste). Cook, stirring occasionally, for 5 minutes or until golden brown all over. Stir in onions, sundried tomatoes and garlic. Cook for 5 minutes or until onions have softened.
  • Stir in the tomato paste; cook for 1 minute. Stir in strained tomatoes and simmer for 5 to 7 minutes or until thickened. Remove from heat. Toss with cooked penne and broccoli. Let stand for 10 minutes. Stir in yogurt. Sprinkle with mozzarella and Parmesan. Broil for 5 minutes or until cheese is melted, bubbling and golden brown.
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Add a pinch of hot pepper flakes for a spicy kick.

Nutritional Analysis

Calories: 629kcalCarbohydrates: 72gProtein: 42gFat: 17gCholesterol: 54mgSodium: 682mgFiber: 10gSugar: 9g