Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (12 oz) pkg low-carb penne rigate | ||
| 3 clove(s) garlic, finely chopped | ||
| 1 medium onion, chopped | ||
| 3 tbsp. Hy-Vee olive oil | ||
| 1 lbs. boneless, skinless, chicken breasts, cubed | ||
| 2 medium red bell peppers, seeded and chopped | ||
| ¾ c. heavy cream | ||
| 1 tsp. Tabasco sauce | ||
| Hy-Vee salt and Hy-Vee pepper, to taste | ||
| ½ c. Hy-Vee shredded Parmesan cheese |
Directions
- Cook pasta according to package directions, drain.
- Meanwhile, in a large skillet over medium heat, sauté garlic and onion in olive oil until lightly browned.
- Add chicken and cook 8 to 12 minutes or until chicken is cooked through, stirring often.
- Stir in red peppers, cream, and Tabasco sauce. Simmer 5 minutes.
- Toss pasta with sauce and season to taste with salt and pepper.
- Sprinkle with parmesan cheese. Serve immediately.
Nutrition facts
Servings
380 Calories per serving
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 65mg
- Sodium: 280mg
- Total Carbohydrates: 28g
- Protein: 28g
Daily Values
0%
Vitamin A 50%
0%
Vitamin C 120%
0%
Iron 10%
0%
Calcium 15%