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Sunday, January 29, 2012

Italian Penne

This makes a delicious dinner for under 300 calories.  I made this for the first time and everyone in the family decided it should be a staple meal!

1.5 lbs. Chicken Tenderloins
Olive Oil
16 oz. whole grain penne pasta
1 cup chopped onion
3 cloves garlic, minced
2 - 14.5 oz. cans Fire Roasted Diced tomatoes
1 - 14 oz. can quartered artichokes, drained and halved
3/4 cup Kalamata pitted olives, halved
Mozzarella cheese, shredded or cubed
Fresh Arugula

Cooke pasta according to package directions.  Drain and set aside.

Cube chicken and sprinkle with salt and pepper.  Cook in Olive Oil until done.  Remove and set aside.  In the same saucepan, add onion and cook for 3-4 minutes then add garlic and cook for 1 more minute.  Stir in tomatoes, artichokes, chicken, and olives.  Cook and stir until heated through.  Add mixture to pasta and toss gently.  Top with mozzarella cheese and fresh baby Arugula.

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