Chicken & Vegetable Penne Rigate Pasta
Serves: 4
Calories: 510kcal
Ingredients
- 2 cups (500 mL) Italpasta Artisan Penne Pasta
- 2 tbsp (30 mL) vegetable oil
- 1 small onion chopped
- 1 cup (250 mL) sliced mushrooms
- 1/2 cup (125 mL) chopped green pepper
- 1 lb (500 g) ground chicken
- 1 tbsp (15mL) minced garlic
- 1 tsp (5 mL) Italian seasoning
- 1 tsp (5mL) chili powder
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) chili flakes
- 1/2 cup (125 mL) Mutti Classic Pizza Sauce
- 2 tbsp (30 mL) 35% heavy cream
- 1/2 cup (125 mL) grated cheddar cheese
- 1/2 cup (125 mL) mozzarella cheese
Instructions
- Cook pasta according topackage instructions. Drain and set aside.
- Heat oil in a large pan over medium heat. Add chopped onions, mushrooms and peppers and cook for about 5 to 7 minutes until vegetables begin to soften and lightly brown.
- Crumble in ground chicken and add garlic. Cook over medium-high heat, stirring occasionally until chicken begins to brown, about 3 to 5 minutes.
- Stir in spices, pizza sauce and ¼ cup (60 mL) water. Cover and simmer for about 5 to 7 minutes until sauce has thickened slightly and chicken is cooked through. Stir in cream, cheese and cooked pasta. Cook for an additional minute until pasta is heated through.
- Divide pasta evenly between serving bowls.
- Makes 6 cups (1 .5 L)
Nutritional Analysis
Calories: 510kcal | Carbohydrates: 38g | Protein: 31g | Fat: 26g | Saturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 610mg | Fiber: 4g | Sugar: 5g