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Mediterranean Chicken with Pasta and Peppers*


* 1 lb penne or elbow macaroni
* 4 tsp olive oil
* 1 each large yellow and green peppers, cut into thin strips and halved crosswise
* 1 lb chicken tenders, each cut into 2-3 pieces
* 2 14-oz cans diced Italian-style tomatoes

# Boil a large covered pot of water. Cook pasta according to directions until al dente and drain. Return to cooking pot and cover to keep warm.
# Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add bell pepper strips and cook about 7 minutes, tossing frequently, until nearly tender.
# Add chicken and cook 2 minutes, tossing. Add half a can of diced tomatoes to chicken and cook 3 minutes longer, stirring often, until chicken in no longer pink in the center.
# Stir in remaining tomatoes. Simmer 3-4 minutes, stirring often, until heated through. Pour over the pasta and toss to mix.

Nutritional info per serving: 583 calories; 17 g fat; 33 mg cholesterol; 749 mg sodium; 73 g carbohydrate; 5 g fiber; 31 g protein.

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Header photo by
Gillian Gunson