TUSCAN CHICKEN PENNE SKILLET

By dpearce

Ingredients

• 1 lb boneless skinless chicken breast, cut into bite sized cubes
• 1 tbsp olive oil, divided
• 8 oz sliced fresh mushrooms
• 1 medium green pepper, diced
• 1 medium sweet onion, diced
• 1 medium celery stalk, diced
• 2 garlic cloves, minced
• 1 1/2 tsp Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 15 1/2 oz can red kidney beans, drained and rinsed
• 1 15 oz can tomato sauce
• 2 14 1/2 oz can fire-roasted diced tomatoes
• 1 14 oz can low sodium chicken broth
• 6 oz dry penne pasta
• 1/3 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Details

Adapted from betterrecipes.com

Preparation

Step 1

Heat 1 1/2 tsp olive oil in a large nonstick skillet. Saute chicken over medium high heat for 5-7 minutes until no longer pink. Remove from skillet and keep warm. Add 1 1/2 tsp olive oil with mushrooms, green pepper, sweet onion, celery and garlic. Saute until vegetables are soft, 5-7 minutes, then add Italian seasoning, salt and pepper. Stir well so vegetables are fully coated with seasonings. Add kidney beans, tomato sauce, fire-roasted tomatoes and chicken broth. Bring to a simmer and reduce heat to medium low. Return cooked chicken and penne pasta to skillet. Cover and simmer 20-25 minutes or until pasta is fully cooked. Transfer to serving dish and sprinkle with Parmesan cheese and chopped fresh parsley.
Notes:
Number of Servings: 6