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
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