Whole grain pasta with chicken and herbs

Votes: 3

How to Make - Whole Wheat Pasta with Chicken and Herbs

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 580, total fat 20 G., saturated fats 3.5 G., proteins 28 G., carbohydrates 75 G., fiber 13 G., cholesterol 35 mg, sodium 600 mg, sugar - G.

This Italian pasta dish combines ingredients of three colors: red sun-dried tomatoes and radicchio, white penne pasta, chicken breast and Parmesan, and greens like arugula, basil, and endive. Together, they impart a rich flavor to the broth, making the dish delicious, filling, and healthy all at once. All the vegetables are quickly sautéed in a pan, then simmered in the broth for a few minutes and then mixed with the cooked pasta. It's quick and nutritious, perfect for a weeknight dinner when you're short on time and energy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

350 g whole grain penne pasta
220 g skinless, boneless chicken breast, thinly sliced
1/4 cup olive oil
4 large cloves garlic, thinly sliced
0.5 cups sun-dried tomatoes (not in oil), cut into strips
2 cups coarsely chopped arugula leaves
1 medium head radicchio, thinly sliced
1 large head endive, trim the bottom 1cm, then cut the greens into thin strips
3/4 cup lightly salted chicken broth
0.5 tsp salt
0.5 tsp ground black pepper
1.5 cups basil, thinly sliced + extra for serving
1/4 tbsp. shaved parmesan

Ingredient Substitution Suggestions

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Recipes with similar ingredients: penne pasta, chicken breasts, sun-dried tomatoes, radicchio, endive salad, arugula, basil

Cooking the dish according to the recipe:

Cook the pasta according to the package directions. Drain the pasta, reserving 1/2 cup of the cooking water. While the pasta is cooking, heat the olive oil in a large, heavy-bottomed skillet over medium heat. Add the garlic and sun-dried tomatoes and cook until the garlic is soft but not browned, about 2 minutes.
Add the chicken and cook, stirring occasionally, until cooked through, about 5 minutes. Add the arugula, radicchio, endive, broth, salt, and pepper and cook until the greens are wilted, 1-2 minutes. If necessary, thin the sauce with the reserved pasta water.