Whole Wheat Pasta with Chicken
A popular recipe from the North Dakota Wheat Commission, this Whole Wheat Pasta with Chicken combines the flavors of chicken, vegetables and Alfredo sauce with whole wheat pasta to make a healthy dinner the whole family will love.
Servings 6
Equipment
- Large stockpot
- Medium saucepan
Ingredients
- 12 ounces penne whole wheat pasta, or similar shape
- 12 ounces skinless chicken breasts, cut in ¾-inch cubes
- 2 tablespoons olive oil, divided
- 1 red or green bell pepper, cut in ¾-inch pieces
- ¾ cup chopped onion
- 1 tablespoon chopped garlic
- 8 ounces fresh mushrooms, sliced
- 1 cup frozen peas, slightly thawed
- 16 oz jar Alfredo pasta sauce
- 2 tomatoes cut in wedges
- Salt and pepper to taste
- Fresh grated Parmesan cheese, optional
Instructions
For the pasta with chicken
- Cook pasta according to package; drain.
- In medium saucepan on medium-high heat, brown chicken in 1 tablespoon oil until no longer pink in middle. Remove chicken from pan and set aside, leaving remaining oil in pan.
- Add bell pepper, sauté 2 minutes; add onion and garlic, sauté until onion is clear, about 2 minutes; add to chicken.
- Add 1 tablespoon oil to saucepan and sauté mushrooms until just wilted. Return chicken and vegetables to pan.
- Add peas and pasta sauce. Bring to a boil.
- Add tomatoes and heat 1 minute. Serve with Parmesan cheese.
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