North Dakota Wheat Commission dtn events about resources stay
buyers wheat consumers research publications







Printer Friendly
Previous | Next 36 of 36

Print | 3X5 | 4X6 | Full Page |

Whole Wheat Pasta with Chicken

Makes six 2-cup servings.

2 ounces penne whole wheat pasta, or similar shape
12 ounces skinless chicken breasts, cut in ¾-inch cubes
2 tablespoons olive oil, divided
1 red or green bell pepper, cut in ¾-inch pieces
¾ cup chopped onion
1 tablespoon chopped garlic
8 ounces fresh mushrooms, sliced
1 cup frozen peas, slightly thawed
16-ounce jar Alfredo pasta sauce
2 tomatoes, cut in wedges
Salt and pepper to taste
Fresh grated Parmesan cheese, optional

Cook pasta according to package; drain.

In medium saucepan on medium-high heat, brown chicken in 1 tablespoon oil until no longer pink in middle. Remove chicken from pan and set aside leaving remaining oil in pan. Add bell pepper, sauté 2 minutes; add onion and garlic, sauté until onion is clear, about 2 minutes; add to chicken.

Add 1 tablespoon oil to saucepan and sauté mushrooms until just wilted. Return chicken and vegetables to pan. Add peas and pasta sauce. Bring to a boil. Add tomatoes and heat 1 minute. Serve with Parmesan cheese.

Nutritional Information
Each 2-cup serving provides approximately: 435 calories, 26 g protein, 52 g carbohydrates, 7 g fiber, 15 g fat (7 g saturated, 0 trans fat), 54 mg cholesterol, 43 mcg folate, 3 mg iron, 368 mg sodium.