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Nutrition Facts
Serving Size 1 (255g) Recipe makes 4 servings
Calories 379
Calories from Fat 102		(26%)
Amount Per Serving		%DV
	Total Fat 11.4g	17%
	Saturated Fat 2.6g	13%
	Monounsaturated Fat 5.4g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 54mg		18%
Sodium 494mg		20%
Potassium 485mg		13%
Total Carbohydrate 43.9g		14%
	Dietary Fiber 5.6g	22%
	Sugars 2.7g
Protein 28.0g		55%
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Maggie's Super Quick Italian Chicken Pasta

Recipe #362846 | 20 min | 5 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Uh Oh Maggie is Cooking
Mar 25, 2009

I threw this together instead of just diced tomatoes over pasta, and it was yummy enough that I'll make it again. It's not fancy, but it makes a great lunch that's even on the healthier side. Amounts are approximate, so go with whatever quantities are available, and it will still be delish, I promise.

SERVES 4 (change servings and units)

Ingredients

2 cups whole wheat penne (or any kind you'd like)
1 tablespoon olive oil
2 garlic cloves, minced
14 1/2 ounces diced Italian tomatoes, not drained
12 1/2 ounces canned chicken, drained (or leftover shredded chicken breast)
1 dash salt
1 dash black pepper
1/4 cup mozzarella cheese (optional)

Directions

1
Cook pasta as directed on package while working on the rest of the steps.
2
Sautee garlic in olive oil in a medium sized pot until golden brown.
3
Add the remaining ingredients to the garlic, mix well and stir occasionally until heated through.
4
Once pasta is done, stir in the chicken/tomato mixture, and top with mozzarella if desired.

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Featured Reviews for This Recipe

From: bmcnichol

On May 5, 2009

I had some leftover chicken to use up so made this for lunch. I used Dreamfiled pasta and followed the rest of the recipe as written. I did add the optional cheese except I used an Italian blend as that is what I had on hand. This was a good, quick lunch.

2 people found this review helpful

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From: Melissainthekitchen

On Jun 18, 2009

We used 1 3/4 C. Elbow noodles (it's what I had), no oil, added a 15 ounce can of tomato sauce, several dashes of red pepper flakes, halved the chicken (that's all I had), no salt (it was in the tomato sauce), no black pepper, added a generous tablespoon of Italian seasoning, and omitted the cheese. It was AWESOME. My husband thought it was great this way for summer, but thought that in the fall/winter it would be awesome just as is in a casserole with the cheese melted on top (like a baked ziti). Thanks for the inspiration!

1 person found this review helpful

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