Saturday, April 7, 2007

On My Hearth: Penne Rigate with Chik'n

I found this recipe on the box of a Ronzoni Healthy Harvest pasta box. The original recipe is here, but I've changed things up just a bit to make it vegetarian.

First off, instead of the fresh onion & peppers, I used a bag of frozen mixed peppers & onion I had on hand. Since I'm foregoing chicken for now, I substituted the chicken breasts for Morningstar Farms® Meal Starters™ Chik'n Strips and one other small change is that I used two cans of seasoned diced tomatoes in lieu of the pasta sauce. I followed the rest of the recipe as directed, tho. I must say, it turned out delicious! I'm very pleased with the ease & conveniece of the redux and the final result was a tasty, hearty meal that the vegetarians in my house can also enjoy!

Penne Rigate with Chicken

1 each: yellow pepper, onion and garlic clove, chopped
2 Tbsp olive oil
1 jar Pasta Sauce (your favorite flavor)
3 grilled or cooked boneless, skinless chicken breasts, sliced
2 Tbsp chopped fresh parsley or basil

1. Cook Penne Rigate according to package directions.
2. Sauté pepper, onion and garlic in oil until tender. Stir in pasta sauce, chicken and parsley. Simmer 2-3 minutes.
3. Serve sauce over Penne Rigate.

Total Cooking Time: 15 minutes

Serves: 4


Aisling said...

Rapunzel, With your tweaks to make this vegetarian, it sounds very yummy! I just love those bags of frozen peppers and onions! It makes it so convenient to add some healthy color to a recipe! :)

Rapunzel said...

Aisling, aren't those bags so convenient? I once used them to make "sasage" & peppers, using Boca sausage, and they turned out fabulous!