- 4 skinless, boneless chicken breast halves - cut into 1 inch cubes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon paprika
- 1 onion, chopped
- 1 (28 ounce) can diced tomatoes with juice
- 1 small yellow squash, sliced
- 1 small zucchini, sliced
- 3 carrots, diced
- 8 ounces fresh mushrooms, sliced
- salt to taste
- ground black pepper to taste
- 8 ounces penne pasta
- 2 tablespoons grated Parmesan cheese
- Cook pasta in boiling salted water until al dente. Drain.
- Saute garlic and onions in olive oil till onions are soft. Over high heat, quickly saute cut up chicken. Sprinkle with paprika, and cook until chicken is nicely browned.
- Transfer sauteed mixture to a Dutch oven, and add vegetables and tomatoes. Simmer till vegetables are tender. Season with salt and pepper to taste.
- Add pasta to Dutch oven, and stir into sauce. Serve with grated parmesan cheese if desired.
05/11/2018
recipepes.com
Lyndee's Chicken Penne Pasta, recipe
PT15M
PT1H
5
455 calories
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