Chicken Penne á la Marengo

Chicken Penne á la Marengo

Enjoy this chicken pasta dish that’s made easily using Progresso® chicken broth on a stovetop in just 40 minutes!

Prep Time



Total Time






lb boneless skinless chicken breasts, cut into 1-inch pieces
1 3/4
cups Progresso® chicken broth (from 32-oz carton)
cups uncooked penne pasta (6 oz)
medium green bell pepper, cut into 1-inch pieces (1 cup)
can (14 1/2 oz) Italian-style stewed tomatoes, undrained
cup dry white wine or chicken broth
tablespoon tomato paste
can (2 1/4 oz) sliced ripe olives, drained
  1. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 2 to 3 minutes or until brown.
  2. Stir in broth; heat to boiling. Stir in pasta and bell pepper. Heat to boiling; reduce heat to medium. Cover and cook 10 minutes, stirring occasionally.
  3. Stir in tomatoes, wine and tomato paste. Cook uncovered 5 to 10 minutes, stirring occasionally, until chicken is no longer pink in center and pasta is tender. Sir in olives.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success Hint
If you like your sauce a little thicker, start with 1 tablespoon of tomato paste and then add an additional tablespoon.
Did You Know?
Thought to be created by Napoleon's chef after the Battle of Marengo fought in 1800, this famous dish combines chicken with tomatoes, olives and white wine. In this version, pasta is cooked right in the sauce for an easy one-dish meal.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 365
    • (Calories from Fat 65),
  • Total Fat 7g
    • (Saturated Fat 2g,),
  • Cholesterol 70mg;
  • Sodium 1080mg;
  • Total Carbohydrate 45g
    • (Dietary Fiber 4g,
  • Protein 34g;
Percent Daily Value*:
    • 2 Vegetable;
    • 3 Very Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.