Spanish Chicken over Penne
12.1g
Net Carbs
33.7g
Protein
20.8g
Fat
3.7g
Fiber
408
Calories
Ingredients:
- 1/4 cup Chicken Broth, Bouillon or Consomme
- 1/4 teaspoon Crushed Red Pepper Flakes
- 3/4 cup Tomatoes, canned, diced, in juice
- 4 ounces Chick Pea Penne Pasta
- 1 tablespoon Unsalted Butter Stick
- 24 ounces boneless, cooked Chicken Thigh
- 2 teaspoons Cumin
- 1/2 medium (approx 2-3/4" long, 2-1/2" diameter) Green Sweet Pepper
- 8 tablespoons Sherry, Cooking Wine
- 1/2 medium (2-1/2" diameter) Onions
- 1/2 cup chopped Celery
- 2 teaspoons Garlic
Directions:
- Season chicken with salt and pepper. Heat a large nonstick skillet over medium-high heat with a little oil; add chicken and brown 4 minutes, turning once halfway through cooking time. Keep pan warm while you set up to cook the pasta.
- Cook pasta according to package directions.
- While pasta is cooking, add to the skillet with the chicken, the diced white onion, diced pepper and diced celery. Reduce heat to medium and cook 4 minutes until vegetables are tender. Add minced 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.
