Arrabbiata Chicken with Penne

Seared chicken breast slices simmered in a zesty garlic and crushed red pepper marinara sauce, tossed with whole wheat penne and tender zucchini.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Easy
• Cost: $3.56/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber
• Low-Fat
• Low-Saturated-Fat

Tags

• one-pot
• sauté
• quick
• spicy
• comfort food

Ingredients

• 2 pound chicken breast (boneless, skinless, sliced into bite-size strips)
• 8 ounce whole wheat penne
• 1 can crushed tomatoes
• 2 zucchinis (medium, sliced into half-moons)
• 1 tablespoon olive oil
• 4 clove garlic (minced)
• 1 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt

Instructions

1. Bring a large pot of water to a boil, add whole wheat penne, and cook for 10 minutes until al dente. Drain and set aside.
2. Heat olive oil in a large deep skillet over medium-high heat. Add sliced chicken breast seasoned with 1/2 teaspoon of kosher salt, searing for 5 to 6 minutes until lightly browned.
3. Add minced garlic, crushed red pepper flakes, and dried oregano to the skillet, stirring for 1 minute until fragrant.
4. Stir in the canned crushed tomatoes, sliced zucchini, and the remaining 1/2 teaspoon of kosher salt. Simmer gently over medium heat for 6 to 8 minutes until the chicken reaches 165°F and zucchini is tender.
5. Toss the cooked whole wheat penne directly into the skillet with the spicy sauce and chicken until well coated, then serve hot.

Notes

Store leftovers in an airtight container in the freezer for up to 3 months; add a splash of water when reheating.

Nutrition (per serving)

• Calories: 560
• Protein: 62.8 g
• Carbohydrates: 57.3 g
• Fat: 11.1 g
• Fiber: 11.9 g
• Sodium: 1156 mg
• Saturated Fat: 1.5 g
• Sugar: 13.2 g
• Cholesterol: 160 mg