Tuscan Italian Chicken With Penne Broccoli Food

SAUTE OF CHICKEN AND BROCCOLI - ITALIAN STYLE

Saute of Chicken and Broccoli - Italian Style image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 cups broccoli florets
8 ounces penne
3 tablespoons olive oil
1/4 cup minced onion
12 ounces skinless boneless chicken breast, cut into small dice
2 tablespoons white wine
1/2 teaspoon oregano
1 to 1 1/2 cups tomato sauce
2 tablespoons minced fresh parsley
Salt and freshly ground pepper

Steps:

Bring salted water to a boil. Parboil the broccoli for a minute and remove. Add the penne and cook for 8 to 10 minutes or until al dente.
In a large skillet heat the olive oil. When hot, add the onion and saute for 3 to 4 minutes. Add the chicken and saute, stirring continuously until no longer pink. Add the garlic and saute a few moments, then add the white wine, oregano and tomato sauce. Add the parboiled broccoli and simmer just to reheat. Season to taste with salt and pepper and garnish with Italian parsley. Drain penne and transfer to a bowl. Top with chicken and broccoli saute and serve.

ITALIAN CHICKEN AND PENNE

Italian Chicken and Penne image

This easy stir-fry combines the pasta with green pepper, mushrooms and tomatoes in an Italian-style sauce. I made up this recipe one evening, and it was a big hit with my family. -Janeen Longfellow, Wolcottville, Indiana

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

8 ounces uncooked penne pasta
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 small green pepper, julienned
1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 cup sliced fresh mushrooms
1 cup halved cherry or grape tomatoes
1 can (8 ounces) pizza sauce
1/2 teaspoon Italian seasoning
1/3 cup shredded part-skim mozzarella cheese

Steps:

Cook pasta according to package directions; drain. In a nonstick wok, stir-fry the chicken, pepper, onion and garlic in oil until chicken is no longer pink. Add the pasta, mushrooms, tomatoes, sauce and seasoning; heat through. Remove from heat. Sprinkle with cheese; let stand until melted.

Nutrition Facts : Calories 291 calories, Fat 7g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 214mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

TUSCAN-STYLE CHICKEN

Tuscan-Style Chicken image

I found this Italian-style chicken recipe in a magazine and tweaked it to my family's tastes. I have taken it to potlucks and served it at dinner parties and no one ever guesses that it's made in the slow cooker. I serve this chicken entree with crusty bread and spinach salad with lemon vinaigrette. -Mary Watkins, Little Elm, Texas

Provided by Taste of Home

Categories Dinner

Time 6h25m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

2 cans (14-1/2 ounces each) Italian stewed tomatoes, undrained
10 small red potatoes (about 1 pound), quartered
1 medium onion, chopped
1 can (6 ounces) tomato paste
2 fresh rosemary sprigs
4 garlic cloves, minced
1 teaspoon olive oil
1/2 teaspoon dried basil
1 teaspoon Italian seasoning, divided
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
1/2 teaspoon salt
1/2 teaspoon pepper
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained

Steps:

In a 5-qt. slow cooker, combine the first eight ingredients. Stir in 1/2 teaspoon Italian seasoning. Place chicken on top. Sprinkle with salt, pepper and remaining Italian seasoning. Top with olives., Cover and cook on low for 6-7 hours or until chicken is tender. Discard rosemary sprigs before serving.

Nutrition Facts :

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