Chicken Chili Penne

Name: Chicken Chili Penne
Total time: 30 min
Yield: 6
Ingredients: 1 box (12 oz) Carbe Diem!™ Penne; 1 1/4 to 1 12 lb chicken breasts, cut into 1/2-inch pieces; 2 teaspoons kosher salt, divided; 1 1/2 teaspoons ground pepper, divided; 2 tablespoon olive oil, divided; 4 garlic cloves; 1/2 to 1 teaspoon red pepper flakes; 1 1/2 teaspoons jerk seasoning; 1 can (14.5-oz) diced tomatoes; 1/2 cup roasted red peppers, roughly chopped; 1 cup heavy cream; 1 cup grated Parmesan cheese, for serving; 1/4 cup chopped fresh parsley or basil, for serving

Who doesn't love a hearty and comforting pasta dish? By combining tender penne with spicy chili-seasoned chicken, tomatoes, and beans - you can enjoy the fusion of Italian and Tex-Mex flavors, creating a robust meal that's both flavorful and satisfying.

30 Minutes
6 Servings
21g Net Carbs
470 Calories

Ingredients

1 box (12 oz) Carbe Diem!™ Penne
1 1/4 to 1 12 lb chicken breasts, cut into 1/2-inch pieces
2 teaspoons kosher salt, divided
1 1/2 teaspoons ground pepper, divided
2 tablespoon olive oil, divided
4 garlic cloves
1/2 to 1 teaspoon red pepper flakes
1 1/2 teaspoons jerk seasoning
1 can (14.5-oz) diced tomatoes
1/2 cup roasted red peppers, roughly chopped
1 cup heavy cream
1 cup grated Parmesan cheese, for serving
1/4 cup chopped fresh parsley or basil, for serving

Nutrition

6 Servings Per serving: Calories 470; Total Fat 25g (Saturated Fat 12g, Trans Fat 0.5g); Cholesterol 110mg; Sodium 1480mg; Total Carbohydrate 47g (Dietary Fiber 26g, Sugars 4g); Protein 36g

% Daily Value: Vitamin A 30%; Vitamin C 25%; Calcium 30%; Iron 15%;

Net Carbs = 21 grams

Steps

Bring a large pot of salted water to boil. Cook penne for 10 minutes, until under al dente. Drain, reserving 1 cup pasta water.
Season the chicken with 1 teaspoon kosher salt and 1/2 teaspoon ground pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides, about 8 minutes. Remove chicken pieces to a
plate.
Heat remaining 1 tablespoon olive oil in skillet over medium heat. Scrape up any browned bits in the skillet with a wooden spoon. Add garlic, red pepper flakes, and jerk seasoning and cook for 1 minute, stirring constantly. Add remaining kosher salt, remaining ground pepper, diced tomatoes, roasted red peppers and 1/2 cup pasta water. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Use a blender or immersion blender to puree the sauce until smooth
Return sauce to skillet over medium-high heat. Add cream, chicken, pasta, and up to 1/2 cup pasta water if needed. Bring to a boil, then cook, stirring often, until sauce is glossy and penne and chicken are fully cooked, about 3 minutes. Remove from heat. Garnish with Parmesan cheese and fresh herbs.

Save to Pinterest