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Italian Herb Chicken with Penne Pasta

Italian Herb Chicken with Penne Pasta

5 2

This Italian herb chicken recipe features moist and tender chicken, sun-dried tomatoes, spinach, mushrooms, garlic and penne pasta simmered in a savory broth. It's got fabulous flavor and texture, and you can have it on the table in less than 45 minutes.

serves 4 (about 1 3/4 cups each)

Ingredients

cost per recipe: $8.61

The price is determined by the national average.

  • 1 3/4

    cups Swanson® Chicken Broth or Swanson® Chicken Stock

  • 6

    sun-dried tomatoes

  • 1

    tablespoon olive oil

  • 1 1/4

    pounds skinless, boneless chicken breast halves, cut into strips

  • 2

    cups sliced mushrooms(about 6 ounces)

  • 2

    cloves garlic, minced

  • 1

    tablespoon all-purpose flour

  • 1/2

    teaspoon Italian seasoning, crushed

  • 1

    cup packed coarsely chopped fresh spinach

  • 8

    ounces (about 2 1/2 cups) uncooked penne pasta, cooked and drained

  • 1/4

    cup Grated Parmesan cheese

view nutrition info

How to Make It

Place the broth and tomatoes into a microwavable measuring cup. Microwave on HIGH for 2 minutes. Let stand for 5 minutes. Remove the tomatoes and cut up. Reserve the broth. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Add the mushrooms and garlic and cook until they're tender. Stir in the flour and Italian seasoning. Cook and stir for 1 minute.  Stir in the tomatoes and broth. Cook and stir until the mixture boils and thickens. Stir in the spinach and penne. Serve with the cheese.
Step 1

Place the broth and tomatoes into a microwavable measuring cup. Microwave on HIGH for 2 minutes. Let stand for 5 minutes. Remove the tomatoes and cut up. Reserve the broth.

Step 2

Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.

Step 3

Add the mushrooms and garlic and cook until they're tender. Stir in the flour and Italian seasoning. Cook and stir for 1 minute. 

Step 4

Stir in the tomatoes and broth. Cook and stir until the mixture boils and thickens. Stir in the spinach and penne. Serve with the cheese.

Recipe Tips

  • Easy Substitution: You may substitute 3 plum tomatoes, chopped, for the sun-dried tomatoes. Skip the first step and add the tomatoes with the spinach and penne.
  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
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Made With
Swanson® Chicken Broth

Swanson® Chicken Broth

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Swanson® Chicken Stock

Swanson® Chicken Stock

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Ratings & Reviews

(2)
  • mlarson40d

    January 23, 2012

    Italian Herb Chicken with Penne Pasta

    Quite flavorful!

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  • pbergs

    September 15, 2011

    Italian Herb Chicken with Penne Pasta

    I am a single father of two girls; ages 13 and 6. It's a challenge to match flavorful foods that make all 3 of us happy, but this dish impressed us so much that I had to register to share my opinion! The spinach was fresh; it cooked down to parsley-sized which the girls loved (not knowing it was spinach!) I used tri-color pasta that contains a full serving of vegetables. I used 1/4 cup canned mushrooms - for me since they both picked them out - but the flavor added an important dimension. I didn't have sun-dried tomatoes so I used a can of diced Italian-seasoned tomatoes. All said, this was the best use of chicken short of grilling it with BBQ sauce. The girls loved it even more than my special homemade spaghetti and meatballs. Give it a try - it works for every age level; especially the adults that enjoy multiple flavor levels! Added bonus: I used only one pot for pasta and a cast iron skillet for the rest. Easy clean-up!

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