Penne Rigate with Italian Chicken Breast
Transport your taste buds to Italy and back with this classic penne rigate with Italian chicken breast recipe.
Servings: 4 servings
Calories: 520kcal
Ingredients
- 4 5 oz. Omaha Steaks Air-Chilled Italian Seasoned Chicken Breasts
- 8 oz. dry penne rigate
- 2 tablespoons extra virgin olive oil
- 2 cups marinara sauce
- 1/4 cup fresh-grated, aged Parmesan cheese
- 2 teaspoons Italian parsley, minced
Instructions
- Prepare penne rigate pasta in large sauce pot according to directions on packaging.
- While penne cooks, add two tablespoons extra virgin olive oil to large cast-iron pan and bring to medium-high heat.
- Once pan is hot, add chicken and sear until golden brown, about three minutes, then flip and sear again on other side.
- When chicken has reached 165 degrees Fahrenheit, remove from pan, slice into strips, and set aside for plating.
- Add marinara sauce to large saucepan and heat.
- Drain pasta and add to pan with sauce, combine until well incorporated, and stir until both are heated thoroughly.
- To plate, divide sauced pasta equally between 4 bowls, top each bowl with chicken slices, and then sprinkle with grated Parmesan and minced Italian parsley.
Nutrition
Calories: 520kcal | Carbohydrates: 56g | Protein: 34g | Cholesterol: 65mg | Sodium: 1150mg | Fiber: 5g