Ingredients for Chicken Penne Al Fresco
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes
- 1 cup uncooked penne pasta
- 1 cup chicken broth
- 1/4 cup dry white wine
- 1/2 teaspoon salt, more to taste
- 1/4 teaspoon black pepper, more to taste
- 1/2 cup fresh basil, coarsely chopped
- 1 cup Parmesan cheese, grated
- 2 boneless, skinless chicken breasts (about 6 ounces each)
- additional Parmesan cheese for serving (optional)
- cooking spray
- 1 teaspoon olive oil (or cooking spray, for grilling)
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How to Make Chicken Penne Al Fresco
- Spray a microwave-safe, lidded casserole dish with cooking spray.
- Add 2 cloves minced garlic and 1 (14.5 ounce) can of diced tomatoes.
- Cover the casserole dish.
- Microwave on high for 4-5 minutes, or until tomatoes begin to burst, stirring after 2 minutes.
- Crush the tomatoes with a fork. Add 1 cup uncooked penne pasta, 1 cup chicken broth, 1/4 cup dry white wine, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Return the baker to the microwave.
- Cover and microwave on high for 16-18 minutes, or until pasta is tender, stirring after 10 minutes.
- Meanwhile, grate 1 cup of Parmesan cheese and coarsely chop 1/2 cup fresh basil, reserving about 1/4 cup for garnish.
- Carefully remove the casserole dish from the microwave and remove the lid, tilting away from you to avoid steam.
- Add the reserved basil, grated Parmesan cheese, and 2 cooked chicken breasts (about 12 oz total, cooked as per steps 14-19), cut into bite-sized pieces, to the casserole dish.
- Mix well to combine.
- Garnish with the reserved basil, additional Parmesan cheese (optional), and black pepper (optional).
- For grilling Chicken: Season two 6 oz chicken breasts with salt and pepper. Heat a grill pan over medium-high heat for 5 minutes. Spray with oil. Cook chicken for 4-6 minutes per side, or until the internal temperature reaches 170°F.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
8g
Fat
8g
Carbs
15g