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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
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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
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    1 L SELECTED VARIETIES

  • 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
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    24 X 500 ml./ SELECTED VARIETIES

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  • 1/4 cup
    (60 mL)
    thinly sliced sun-dried tomatoes
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    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

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  • 1 Tbsp.
    (15 mL)
    chopped fresh rosemary leaves
  • 4 cups
    (1 L)
    hot cooked penne pasta, prepared without salt
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    3 kg

  • 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.

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