Recipe Details

Penne with Chicken and Vegetables

Number of Servings: 6

Serving Size: about 2 cups

This tasty meal provides protein, carbohydrate, and veggies, all in one dish.

Name: Amount:
uncooked penne pasta 9
cooking spray 1 ea
boneless, skinless chicken breasts, cut into 1-inch strips 1
olive oil 1 Tbsp
broccoli florets 2 cup
medium red bell peppers, sliced into thin strips 2 ea
medium yellow squash, sliced 2 ea
14-ounce can no-salt-added diced tomatoes, juice drained 1 ea
white wine 0.25 cup
dried basil 0.50 tsp
dried oregano 0.50 tsp
salt 0.25 tsp
ground black pepper 0.25 tsp
grated Parmesan cheese 0.25 cup

Cook pasta according to package directions, omitting salt.


Coat a large nonstick skillet with cooking spray. Over medium-high heat, cook chicken strips for approximately 3–5 minutes or until done. Remove from pan and set aside.


Add olive oil to pan. Sauté broccoli, red peppers, and squash 3–4 minutes. Add tomatoes, wine, herbs, salt, and pepper. Cook for 5–7 more minutes.


Toss chicken and vegetable mixture with drained, cooked penne pasta. Sprinkle with Parmesan cheese.

Nutritional Information (per serving)
Calories 333
Calories from Fat 61
Total Fat 7g
Saturated Fat 2g
Cholesterol 51mg
Sodium 250mg
Potassium 2mg
Carbohydrates 40g
Dietary Fiber 5g
Sugars 6g
Protein 28g
Vitamin A 2%
Vitamin C 2%
Calcium 2%
Iron 2%
Folic Acid 2%
Dietary Exchange 2 Starch 2 Vegetable 2 Lean Meat