Marinara Braised Chicken Breast with Penne

Tender pieces of chicken breast simmered in a garlicky tomato-basil marinara, served over whole wheat penne with tender broccoli.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 5
• Cuisine: Italian
• Difficulty: Easy
• Cost: $3.05/serving

Dietary

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

Tags

• quick
• comfort food
• healthy
• one-pot

Ingredients

• 2 pound chicken breast (boneless, skinless, cut into bite-sized chunks)
• 8 ounce whole wheat penne pasta
• 1 can canned crushed tomatoes
• 4 cup broccoli florets (cut into small pieces)
• 1 tablespoon olive oil
• 4 clove garlic (minced)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 0.5 teaspoon crushed red pepper flakes

Instructions

1. Bring a large pot of salted water to a boil. Add the whole wheat penne and cook for 9 minutes. During the last 3 minutes of boiling, add the broccoli florets directly into the pasta pot. Drain both thoroughly.
2. Meanwhile, heat the olive oil in a deep skillet over medium heat. Add the chicken chunks, dried basil, dried oregano, kosher salt, and crushed red pepper flakes. Cook for 5 minutes until lightly browned.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Pour in the canned crushed tomatoes. Lower the heat to medium-low, cover, and simmer for 6 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the sauce has slightly thickened.
5. Divide the drained penne and broccoli among 5 pasta bowls and ladle the chicken marinara sauce over the top.

Notes

Cooking the broccoli in the pasta water saves time and minimizes cleanup.

Nutrition (per serving)

• Calories: 441
• Protein: 50.1 g
• Carbohydrates: 43.1 g
• Fat: 8.8 g
• Fiber: 11.7 g
• Sodium: 770 mg
• Saturated Fat: 1.2 g
• Sugar: 5.8 g
• Cholesterol: 128 mg