The large diameter and ridges of this Penne with Chicken and Mushroom make it ideal for retaining the Marinara Sauce on the entire surface, inside and out!
Total Time
25min
5.0
4 Ratings
Author: Barilla
Servings:
4
Ingredients
•
1/2
box
(16 oz)
Penne Pasta
•
1/2
jar
(24 oz)
Marinara Sauce
•
2 1/2
Tbsp
Extra-Virgin Olive Oil
, divided
•
4
Tbsp
Chopped
Onions
•
1
clove
Garlic
, crushed
•
1
sprig
Fresh Rosemary
•
1
Boneless Chicken Breast
•
1/2
pckg
(8 oz)
Button Mushrooms
, washed, quartered
•
4
Tbsp
Grated
Parmigiano-Reggiano
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Bring a large pot of water to a boil and cook Penne Pasta (1/2 box) for one minute less than the package directions.
2.
In a large lidded skillet, sauté Onions (4 Tbsp), Garlic (1 clove), and Fresh Rosemary (1 sprig) with Extra-Virgin Olive Oil (2 Tbsp).
3.
Once golden, add Chicken (1) and Button Mushrooms (1/2 pckg). Season with Salt (to taste) and Ground Black Pepper (to taste).
4.
Add Marinara Sauce (1/2 jar) to the skillet and bring to a simmer with the lid on for 10 minutes on low heat. Stir occasionally.
5.
Drain the pasta, then toss it with the sauce and cook for one extra minute.
6.
Remove from heat, add Parmigiano-Reggiano (4 Tbsp) and serve with a drizzle of the remaining Extra-Virgin Olive Oil (1 tsp).
Nutrition Per Serving
CALORIES
416
FAT
14.0 g
PROTEIN
21.0 g
CARBS
50.5 g
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