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Garlic-Cream Penne and Chicken


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  • 4 medium skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground black pepper
  • 8 ounces penne
  • 1 Tbs olive oil
  • 1 large zucchini (10-12 ounces, halved lengthwise and sliced
  • 2 cups sliceed mushrooms
  • 2-3 cloves garlic, minced
  • 1 cup reduced sodium chicken broth
  • 1 Tbs all-purpose flour
  • 1/2 of an 8-ounce tub fat free cream cheese
  • 1/4 cup dried tomatoes (not packed in oil) chopped
  • 1-2 Tbs chopped parsley
  • 2 Tbs shredded Parmesan cheese


Servings 4


Step 1

Sprinkle chicken with salt and pepper. Grill chicken in grill pan over medium heat 12 to 15 minutes until no longer pink, turning once (170 degrees)
Cook pasta according to package directions, drain. Return to pan, cover and keep warm. Heat oil in a large skillet over medium heat. Cook zucchini, mushrooms and garlic 5 minutes or until vegetables are crisp-tender, stirring occasionally. Add to pasta. In a small bowl whisk together broth and flour. Add to warm skillet with cream cheese. Whisk until smooth and bubbly. Cook and stir 1 minute, stir in tomatoes. Add pasta mixture
pan, toss to coat.
Divide pasta mixture among 4 plates. Cut chicken into thin slices, arrange over pasta. Sprinkle with parsley and Parmesan cheese.

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