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.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Pasta Range: Wholesome Grains

Pasta Shape: Penne Rigate

Cooking Skill: Advanced

Collection: New Favourites

Serves:

Calories: 629kcal

Ingredients

1 pkg Italpasta Wholesome Grains Penne Rigate
2 cup Italpasta Strained Tomatoes - Passata Classica
2 tbsp extra virgin olive oil
2 tbsp Italpasta 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

US - Metric

Instructions

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.

Tips

Add a pinch of hot pepper flakes for a spicy kick.

Nutritional Analysis