Skip to content
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Tuscan Chicken and Penne https://www.metro.ca/userfiles/image/recipes/poulet-pennes-toscane-6924.jpg PT05M PT20M PT25M
Brown chicken well on all sides in half of heated oil in large non-stick skillet at medium-high heat. Remove chicken and keep warm. Heat remaining oil. Add shallots and cook for 2 minutes. Stir in balsamic vinegar, then soup, water, sun-dried tomatoes and rosemary. Return chicken to skillet. Heat to a boil. Reduce heat and simmer for 5 minutes or until chicken is cooked through, stirring occasionally. Combine gently with penne and sprinkle with Parmesan cheese.
4
2 Tbsp. (30 mL) olive oil 1 lb (500 g) boneless, skinless chicken breasts, cut into strips 1 shallot, finely chopped 3 Tbsp. (45 mL) balsamic vinegar 10 oz (284 mL) condensed low fat cream of chicken soup 3/4 cup (175 mL) water 1/4 cup (60 mL) thinly sliced sun-dried tomatoes 1 Tbsp. (15 mL) chopped fresh rosemary leaves 4 cups (1 L) hot cooked penne pasta, prepared without salt 3 Tbsp. (45 mL) shredded Parmesan cheese
Tuscan Chicken and Penne

Tuscan Chicken and Penne

Rate this recipe
0 Vote
4
servings
0:05
Preparation
0:20
COOKING
0:25
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 Tbsp.
    (30 mL)
    olive oil
    You might like:

    Flyer Deal  (1)
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES

  • 1 lb
    (500 g)
    boneless, skinless chicken breasts, cut into strips
    You might like:

    Flyer Deals  (4)
    SAVE $4.00/LB
    Fresh Marinated Chicken Breast

    Fresh Marinated Chicken Breast

    $5.99 /lb

    BONELESS SKINLESS SELECTED VARIETIES 13.21/kg

    FRESH STUFFED CHICKEN BREAST

    FRESH STUFFED CHICKEN BREAST

    $6.99 /lb

    BONELESS SKINLESS SELECTED VARIETIES 15.41/kg

    FRESH CHICKEN BREAST FAJITA KIT

    FRESH CHICKEN BREAST FAJITA KIT

    $5.99 /lb

    BONELESS SKINLESS 13.21/kg

    IRRESISTIBLES ARTISAN SEASONED CHICKEN BREAST, CLASSIC OR HOME ROAST TURKEY BREAST

    IRRESISTIBLES ARTISAN SEASONED CHICKEN BREAST, CLASSIC OR HOME ROAST TURKEY BREAST

    $2.99 /100 g

    DELI SLICED, 13.56/lb

  • 1
    shallot, finely chopped
  • 3 Tbsp.
    (45 mL)
    balsamic vinegar
    You might like:

    Flyer Deal  (1)
    UNICO RED OR WHITE WINE VINEGAR

    UNICO RED OR WHITE WINE VINEGAR

    $1.79 ea.

    500 ml SELECTED VARIETIES

  • 10 oz
    (284 mL)
    condensed low fat cream of chicken soup
  • 3/4 cup
    (175 mL)
    water
  • 1/4 cup
    (60 mL)
    thinly sliced sun-dried tomatoes
    You might like:

    Flyer Deals  (3)
    Campari Tomatoes

    Campari Tomatoes

    $2.99 ea.

    2 lb, PRODUCT OF ONTARIO Sweet Corn 4 PK, PRODUCT OF U.S.A., No. 1 GRADE Salad Kits 340 g, PRODUCT OF U.S.A.

    TOMATOES ON THE VINE

    TOMATOES ON THE VINE

    $1.69 /lb

    PRODUCT OF ONTARIO 3.73/kg

    BABY CUCUMBERS

    BABY CUCUMBERS

    2 for $5.00

    397 g PRODUCT OF ONTARIO, CANADA No. 1 GRADE GRAPE TOMATOES 284 g PRODUCT OF ONTARIO SUNSET ANGEL SWEET TOMATOES 283 g PRODUCT OF ONTARIO

  • 1 Tbsp.
    (15 mL)
    chopped fresh rosemary leaves
  • 4 cups
    (1 L)
    hot cooked penne pasta, prepared without salt
  • 3 Tbsp.
    (45 mL)
    shredded Parmesan cheese
Imprimer ma sélection

Preparation

Brown chicken well on all sides in half of heated oil in large non-stick skillet at medium-high heat. Remove chicken and keep warm.

Heat remaining oil. Add shallots and cook for 2 minutes. Stir in balsamic vinegar, then soup, water, sun-dried tomatoes and rosemary. Return chicken to skillet. Heat to a boil. Reduce heat and simmer for 5 minutes or until chicken is cooked through, stirring occasionally.

Combine gently with penne and sprinkle with Parmesan cheese.

Source : Campbell

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.