Penne Rosa with Basil Grilled Chicken, Asparagus & Sun-Dried Tomatoes

Friday, January 18, 2013

From our skinny table to yours...

Tonight we're having Penne Rosa with Grilled Chicken, Asparagus and Sun-Dried Tomatoes.  Traditionally penne rosa is made with cream to lighten up the tomato sauce and give it a rose-colored look, but you can be sure there is no cream in our dish!  One of our favorite skinny substitutions when making a cream sauce of any kind is to use plain greek yogurt!  The yogurt gives the same rich and creamy texture without adding in fat and calories.  This is something you might have to try to believe, so join us in making this dish and we can guarantee you won't be dissapointed!

We start this dish off by browning garlic, leeks, and basil in olive oil.  The aroma from these three ingredients alone will have the whole family hungry!  We then added in chicken stock, crushed tomatoes, oregano, plain greek yogurt and just a hint of nutty parmesan cheese.  We topped this dish with a basil crusted grilled chicken breast, fresh asparagus and sun-dried tomatoes. 

We always use whole wheat pasta noodles, which are perfectly healthy, just be sure to have only one serving!  It's very easy to overeat pasta, especially if you make the whole box... who wouldn't go in for a second helping?  Portion control is very important when eating healthy, so be sure to make the appropriate amount of pasta per mouths to feed! 

Hope you enjoy our creamy Penne Rosa!

Penne Rosa with Basil Grilled Chicken, Asparagus & Sun-Dried Tomatoes
Olive oil
4 cloves garlic
1 leek
1 cup low sodium chicken stock
1 plain greek yogurt
1 handful fresh basil
1 tbs oregano
1 tbs freshly grated parm cheese
1/2 lb whole wheat pasta
3/4 lb chicken breast
1 pound asparagus
1 cup sun-dried tomatoes
1 can crushed tomates (28 oz)
1 can tomato sauce (8 oz) no salt added
1 can tomato paste (6 oz)

Let's get cooking!
1.  Mince 3 cloves garlic, 1 leek, and 1/2 of basil and saute in pan with olive oil until browned.  Add in one cup chicken stock and simmer for a few minutes.  Scrape the bottom of the pan to make sure all the flavors are mixed in
2.  Add in all 3 cans of tomato sauce, parm cheese and oregano
3.  Slice asparagus into 1 inch pieces and add to sauce.   Add sun-dried tomatoes as well.  Let simmer so all flavors combine
4.  Trim excess fat from chicken breast.  Coat chicken with remaing basil and garlic.  Cook breasts on medium heat in 1 tsp olive oil, approx 7 minutes per side, or until cooked through.  Chicken should be white throughout
5.  Cook pasta noodles according to package
6.  Slice chicken horizontally when fully cooked and serve on top of noodles and pasta sauce

Serves 4!  Hope you enjoy!

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