Spanish Chicken over Penne

Ingredients:

•    1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks (about 4 thighs)
•    salt and freshly ground black pepper
•    1/2 medium onion, chopped (about 3/4 cup)
•    1/2 cup finely diced green bell pepper (about 1/2 medium bell pepper)
•    1/2 cup finely diced celery (about 1 small stalk)
•    2 teaspoons chopped garlic
•    2 teaspoons ground cumin
•    1/4 teaspoon crushed red pepper
•    1/2 cup dry sherry
•    1 cup canned diced tomatoes in juice
•    1/4 cup reduced-sodium chicken broth
•    1 tablespoon unsalted butter
•    8 ounces Atkins penne

Directions:

Season chicken with salt and pepper. Heat a large nonstick skillet over medium-high heat; add chicken and brown 4 minutes, turning once halfway through cooking time. Cook pasta according to package directions. While pasta is cooking, stir in onion, pepper and celery. Reduce heat to medium and cook 4 minutes until vegetables are tender. Add garlic, cumin and crushed red pepper and cook 1 minute more. Add sherry, let bubble about 10 seconds, then add tomatoes and broth; bring to a boil.Reduce heat, cover and simmer until chicken is no longer pink in center, about 12 minutes. Add pasta and cook to heat through, about 3 minutes. Turn off heat and stir in butter until melted.

Categories:

Main Course, Poultry, All Other, Italian, Caribbean, Pasta & Pizza Recipes, Phase Three, Phase Four.