Healthy Penne Chicken Marengo Recipe
EASY PREP: Prep: 10 min Cook: 20 min
- 8 ounces whole wheat penne pasta
- 1/2 cup dry-packed sun-dried tomatoes
- 1/2 pound boneless, skinless chicken breasts, cut into 1/2″ cubes
- 1 tablespoon all-purpose flour
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
- 3 cups sliced mushrooms
- 1/2 cup chicken broth
- 1 can (15 ounces) crushed tomatoes in puree
- 1/2 cup orange juice
- 1 teaspoon grated orange zest
- 1 teaspoon brown sugar
- 1/8 teaspoon salt
2.Meanwhile, in a small bowl, cover the sun-dried tomatoes with boiling water and soak for 5 minutes. When softened, drain and chop coarsely. Set aside.
3.Toss the chicken with the flour, thyme, and pepper. In a large, heavy skillet, heat the oil over high heat until hot but not smoking. Add the chicken and cook, stirring occasionally, for 2 to 3 minutes, or until golden brown. Add the mushrooms and 2 tablespoons of the broth. Cook, stirring occasionally, for 2 to 3 minutes, or until the mushrooms are barely softened and have begun to release their juices.
4.Add the crushed tomatoes (with puree), orange juice, orange zest, sugar, salt, the sun-dried tomatoes, and the remaining broth. Bring to a boil, scraping the bottom of the pan with a wooden spoon to release the browned bits. Reduce the heat to medium-low and simmer for 8 minutes, or until the sauce is thickened and the flavors are blended.
5.Pour the mixture over the pasta and toss to coat well.
Makes 4 servings. 389.9 calories per serving
5.8 g fat (1 g sat. fat), 513 g sodium,
20 g carbs, 5.6g fiber, 25 g protein
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