|1 pkg (340 g)||Italpasta Wholesome Grains Penne Rigate|
|1||head broccoli, cut into 1-inch florets (about 4 cups/1 L)|
|2 tbsp (30 mL)||Italpasta Extra Virgin Olive Oil|
|2||chicken breasts, chopped|
|¾ tsp (4 mL)||salt, divided|
|¼ tsp (1 mL)||freshly ground pepper|
|1||small onion, finely chopped|
|⅓ cup (75 mL)||finely chopped sundried tomatoes|
|4||cloves garlic, minced|
|2 tbsp (30 mL)||tomato paste|
|2 cups (500 mL)||Italpasta Strained Tomatoes – Passata Classica|
|1 cup (250 mL)||plain fat free Greek yogurt|
|1 cup (250 mL)||shredded part skim mozzarella cheese|
|¼ cup (60 mL)||grated Parmesan cheese|
- Preheat the broiler to high and position the rack to the center of the oven. Prepare penne according to package directions. Add broccoli florets during the last 2 minutes of cooking; drain well. Meanwhile, heat oil in a large nonstick ovenproof skillet set over medium heat. Add chicken and season with 1/2 tsp (2 mL) salt and pepper. Cook, stirring occasionally, for 5 minutes or until golden brown all over. Stir in onions, sundried tomatoes and garlic. Cook for 5 minutes or until onions have softened.
- Stir in the tomato paste; cook for 1 minute. Stir in strained tomatoes and simmer for 5 to 7 minutes or until thickened. Remove from heat. Toss with cooked penne and broccoli. Let stand for 10 minutes. Stir in yogurt. Sprinkle with mozzarella and Parmesan. Broil for 5 minutes or until cheese is melted, bubbling and golden brown.
Tip: Add a pinch of hot pepper flakes for a spicy kick.
Per ¼ recipe Calories 629, Fat 17 g, Cholesterol 54 mg, Sodium 682 mg, Carbohydrates 72 g, Fibre 10 g, Sugar 9 g, Protein 42 g