Breasts - Chicken with Creamy Penne

By á-47

Ingredients

• 8 oz. dried penne
• 1 Tbsp. olive oil
• 2 skinless, boneless chicken breasts
• 1/4 cup dry white wine
• 3/4 cup frozen peas
• 1/3 cup heavy cream
• 1/4 - 1/3 cup chopped fresh parsley, to garnish
• Hint: instead of heavy cream, add low-fat Greek-style yogurt

Preparation

Step 1

Cook pasta until tender but still firm to the bite.

Heat oil in skillet over medium heat. Add the chicken breasts and cook, turning once, for 8-10 minutes, until the chicken is tender and the juices run clear when the tip of a knife is inserted into the thickest part of the meat.

Pour in the wine and cook over high heat until it has almost evaporated.

Drain the pasta. Add the peas, cream, and pasta to the skillet and stir well. Cover and simmer for 2 minutes.

Transfer to warm serving plates. Garnish with fresh parsley and serve immediately.