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Chicken Penne á la Marengo

  • Prep 15 min
  • Total 40 min
  • Servings 4

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

Ingredients

1
lb boneless skinless chicken breasts, cut into 1-inch pieces
1 3/4
cups Progresso™ chicken broth (from 32-oz carton)
2
cups uncooked penne pasta (6 oz)
1
medium green bell pepper, cut into 1-inch pieces (1 cup)
1
can (14 1/2 oz) Italian-style stewed tomatoes, undrained
1/4
cup dry white wine or chicken broth
1
tablespoon tomato paste
1
can (2 1/4 oz) sliced ripe olives, drained

Steps

Hide Images
  • 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.

Expert Tips

  • If you like your sauce a little thicker, start with 1 tablespoon of tomato paste and then add an additional tablespoon.
  • 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

Nutrition Facts

Serving Size: 1 Serving
Calories
365
Calories from Fat
65
% Daily Value
Total Fat
7g
Saturated Fat
2g
Cholesterol
70mg
Sodium
1080mg
Total Carbohydrate
45g
Dietary Fiber
4g
Protein
34g
% Daily Value*:
Iron
22%
22%
Exchanges:
2 Vegetable; 3 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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