Roasted Garlic Chicken Penne

Roasted Garlic Chicken Penne

"Enjoy this delicious chicken-broccoli-pasta dinner made using Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce--ready in only 30 minutes."
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Ingredients

30 m servings 357 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 33.7g
  • 11%
  • Protein:
  • 34.8 g
  • 70%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 302 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Cook and drain pasta as directed on package.
  2. In 12-inch skillet, heat 2 tablespoons vegetable oil over medium-high heat until hot. Add chicken; sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Cook 4 to 6 minutes, stirring frequently, until chicken is no longer pink in center.
  3. Add broccoli and roasted peppers. Reduce heat to medium; cover and cook 4 to 5 minutes or until crisp-tender. Add pasta and cooking sauce. Cook and toss about 1 minute or until hot. Stir in vinegar and basil.

Footnotes

  • Customize your pasta! Don't like roasted red bell peppers? Substitute drained oil-packed sun-dried tomatoes instead.
  • It is easy to change it up with a different shape of pasta for a whole new dinner!

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Reviews

Read all reviews 4
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Even though I added way too much pasta, I think the sauce would have been a bit too thin for me. That's why only 4 stars. I roasted the peppers rather than use the canned and it worked out great...

I did not care for this at all! Besides the fact that the sauce itself is pretty thin, I just felt that it was also bland and very 'tin can' tasting. I made this as a side dish to go w/ 'Easy We...

Out the gate, I must admit that I doctored the sauce more to our liking. I doubled the garlic cloves, roasted bell peppers and the basil. I also used 1/4 cp red wine, not vinegar. While using th...

Easy and good. A little bland tho.

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