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Chicken and Fresh Mozzarella Pasta

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Betty Crocker Kitchens
Updated Aug 4, 2011
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Looking for a fast Italian meal? Toss grilled chicken breasts with penne pasta, tomatoes and two cheeses, and dinner's served in 35 minutes!

Chicken and Fresh Mozzarella Pasta

  • Prep Time 35 min
  • Total 35 min
  • Servings 7
  • Ingredients 10
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Ingredients

  • 3 tablespoons olive oil
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 lb boneless skinless chicken breasts
  • 2 1/4 cups uncooked penne pasta (8 oz)
  • 1 pint (2 cups) grape tomatoes, cut in half
  • 8 oz fresh mozzarella cheese, cut into 1/2-inch cubes
  • 1/2 cup shredded Parmesan cheese (2 oz)
  • 1/2 cup chopped fresh Italian (flat-leaf) parsley

Instructions

  • Step 
    1
    Heat gas or charcoal grill. In small bowl, mix 1 tablespoon of the oil, the Italian seasoning, salt and pepper. Brush on both sides of chicken.
  • Step 
    2
    Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken from grill to cutting board; cover to keep warm.
  • Step 
    3
    Meanwhile, cook and drain pasta as directed on package. In large bowl, toss pasta and remaining 2 tablespoons oil. Cut chicken into thin strips. Add chicken and remaining ingredients to pasta; toss to combine.

Nutrition

420 Calories
18g Total Fat
32g Protein
34g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving (1 1/2 Cups)
Calories
420
Calories from Fat
160
Total Fat
18g
27%
Saturated Fat
7g
35%
Trans Fat
0g
Cholesterol
65mg
21%
Sodium
650mg
27%
Potassium
350mg
10%
Total Carbohydrate
34g
11%
Dietary Fiber
2g
11%
Sugars
2g
Protein
32g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
10%
10%
Calcium
35%
35%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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