Healthy Dinner Recipes: Asparagus, Chicken and Penne Pasta

1 (16 ounce) package dry penne pasta2 tablespoons olive oil, divided3/4 pound skinless, boneless chicken breast meat - cut into bite-size pieces4 cloves garlic, minced12 ounces asparagus, trimmed and cut into 1 inch pieces1 teaspoon crushed red pepper flakessalt and pepper to taste1/2 cup grated Parmesan cheeseBring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, and transfer to a large bowl. Heat 1 tablespoon olive oil in a large skillet over medium heat. Saute chicken until firm and lightly browned; remove from pan. Add the remaining tablespoon of olive oil to the skillet. Cook and stir garlic, asparagus, and red pepper flakes in oil until asparagus is tender. Stir in chicken, and cook for 2 minutes to blend the flavors. Season with salt and pepper. Toss pasta with chicken and asparagus mixture. Sprinkle with Parmesan cheese. Amount Per Serving  Calories: 311 | Total Fat: 6.8g | Cholesterol: 29mg Powered by ESHA Nutrient Database

Asparagus, Chicken and Penne Pasta

Servings Per Recipe: 8

Amount Per Serving

Calories: 311

Total Fat: 6.8gCholesterol: 29mgSodium: 113mgTotal Carbs: 43.2g    Dietary Fiber: 2.8gProtein: 20.3g VIEW DETAILED NUTRITION
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Super Foods: Penne with Red Pepper Sauce and Broccoli | Submitted By: jessica

4 tablespoons olive oil1 1/2 cups chopped onion2 cloves garlic, minced2 red bell peppers, chopped1/4 cup almonds2 teaspoons balsamic vinegar1/2 teaspoon saltfreshly ground black pepper1/8 teaspoon cayenne pepper4 cups broccoli florets1 pound penne pasta1/3 cup grated Parmesan cheese1/2 cup fresh basil leaves, cut into thin stripsHeat 2 tablespoons of the olive oil over medium heat in a large skillet. Add the onions and saute them for about 5 minutes until they soften; stirring occasionally. Lower the heat a bit and add the garlic and red pepper. Continue to cook the vegetables, stirring often for 15 minutes. In a food processor or blender, chop the almonds fine. Add the pepper-onion mixture, the vinegar, and the remaining olive oil; blend all to a puree. Add the salt, black pepper, and cayenne. Blend briefly to incorporate them. Arrange a vegetable steamer over water in a saucepan. Bring the water to a boil, and add the broccoli. Cover the pan, and cook the broccoli over medium heat for 5 minutes or a bit longer, until it is tender as you like. Keep it warm. Cook the pasta in a large pot of salted boiling water until it is just tender. Drain the pasta, and return it to the pot. Pour the red pepper sauce, the Parmesan cheese, the broccoli, and the basil into the pot of penne. Heat the contents over medium heat until the pasta is very hot. Mix well. Add more salt and pepper to taste if necessary. Serve the pasta immediately. Amount Per Serving  Calories: 551 | Total Fat: 18.7g | Cholesterol: 5mg Powered by ESHA Nutrient Database

Penne with Red Pepper Sauce and Broccoli

Servings Per Recipe: 5

Amount Per Serving

Calories: 551

Total Fat: 18.7gCholesterol: 5mgSodium: 358mgTotal Carbs: 80.8g    Dietary Fiber: 7.7gProtein: 19.2g VIEW DETAILED NUTRITION
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4th of July Recipes: Penne, Tomato, and Mozzarella Salad | Submitted By: MARBALET

1 (12 ounce) package penne pasta1/4 cup olive oil1 bunch green onions, chopped1 clove garlic, minced1 cup quartered cherry tomatoessalt and pepper to taste5 ounces mozzarella cheese, diced1/2 cup grated Parmesan cheese4 ounces fresh basil12 large black olives, halvedCook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside. Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2 or 3 minutes. Stir in garlic, and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives, and serve immediately. Amount Per Serving  Calories: 376 | Total Fat: 15.3g | Cholesterol: 15mg Powered by ESHA Nutrient Database

Penne, Tomato, and Mozzarella Salad

Servings Per Recipe: 6

Amount Per Serving

Calories: 376

Total Fat: 15.3gCholesterol: 15mgSodium: 235mgTotal Carbs: 47.2g    Dietary Fiber: 3.8gProtein: 15g VIEW DETAILED NUTRITION
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