Spicy Chicken Penne
This dish is great warm or cold, and makes excellent leftovers!
Source: Recipe by Meredith Jackson RD, Credit Valley Hospital, & Beverley Callaghan RD, Food & Nutrition Consultant/ Cookbook Author Ontario, reprinted with permission from Genzyme Canada Inc.
Renal Diet Nutrient Analysis
- Servings per recipe: 4
- Serving size: 1/4 of the recipe
- Calories: 392
- Protein: 34g
- Carbohydrates: 39g
- Fibre: 3g
- Total Fat: 10g
- Sodium: 137mg
- Phosphorus: 335mg
- Potassium: 639mg
Renal and Diabetic Exchanges
2 tablespoons olive oil, divided
1 lb raw chicken breast, cut into 3"" x 1"" inch strips
¼–½ teaspoon crushed red pepper flakes
2 cloves garlic, minced
24 cherry or grape cherry tomatoes
3 green onions, cut into ½ inch pieces
¼ cup chopped fresh basil or 1 teaspoon dried
2 tbsp parmesan cheese
In large pot of boiling water, cook pasta according to package directions, without salt.
Drain pasta, reserving ½ cup of cooking water and set aside.
In large nonstick skillet, heat 1 tablespoon of olive oil over medium high heat.
Add chicken strips and cook for 2–3 minutes.
Reduce heat to medium and add remaining 1 tablespoon of oil to pan.
Stir in red pepper flakes, garlic, and tomatoes.
Cook for 3–4 minutes until tomatoes begin to burst and chicken is cooked through.
Add green onions and cooked penne to pan; cook for 1 minute.
Stir in basil and parmesan cheese. Add reserved pasta cooking water to reach desired consistency (You may not need all of it).