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Garlic Chicken & Penne Arrabbiata

Garlic Chicken & Penne Arrabbiata

1 1 1 1 1
84
Recipe by
Bertolli Bertolli

Ingredients

  • 1 lb. boneless, skinless chicken breast halves, cut into 1-1/2-inch chunks
  • 1/4 tsp. salt
  • 4 cloves garlic, finely chopped
  • 1/8 tsp. ground black pepper
  • 2 Tbsp. Bertolli® Classico™ Olive Oil
  • 2 Tbsp. finely chopped fresh parsley, divided
  • 8 ounces penne pasta, cooked and drained
  • 2 Tbsp. shredded Parmesan cheese
  • 1 jar Bertolli® Arrabbiata Sauce
Total Time
30 min
Servings
4 servings 4
units
imperial units us

Preparation

  1. Season chicken with salt and pepper. Toss chicken, garlic, Olive Oil and 1 tablespoon parsley in medium bowl. Cook chicken in 12-inch nonstick skillet over medium-high heat, stirring occasionally, 8 minutes or until almost cooked. Stir in Sauce and bring to a boil over high heat. Reduce heat to low and simmer 5 minutes or until chicken is thoroughly cooked. To serve, toss chicken mixture with penne, then sprinkle with cheese and remaining parsley.
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Nutrition Facts

Amount Per Serving
Calories 500 Calories from Fat 130
% Daily Value *
Total Fat 14g 22%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 930mg 39%
Potassium 0%
Total Carbohydrate 57g 19%
Dietary Fiber 4g 16%
Sugars 7g
Protein 34g
Vitamin A 80%
Vitamin C 60%
Calcium 8%
Iron 15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

Comments

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