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Penne Rigate Recipes

Stuffed Chicken & Pesto Penne With Asparagus

Course
Main Dish
Servings
Makes 4 Servings
Prep Time
20 minutes
Cooking Time
22 minutes
Total Time
42 minutes
recipe image

Made with

Dreamfields®
Penne Rigate

Ingredients

  • 8 ounces Dreamfields Penne Rigate
  • 8 ounces asparagus chopped, steamed
  • 4 ounces basil pesto (jarred or homemade)
  • 4 ounces Parmesan cheese shredded
  • 1 pound boneless, skiness chicken breast halves butterflied
  • 2 ounces oil-packed sun-dried tomatoes julienned
  • 2 ounces goat cheese crumbled
  • 1 cup reduced-sodium, fat free chicken broth
  • salt and pepper

Directions

  1. Cook pasta according to package directions. Place pasta in large bowl. Add asparagus, pesto, Parmesan, and salt and pepper, as desired. Toss to combine; set aside.
  2. If using small chicken breast halves, fill each with 1 tablespoon tomatoes and 1 tablespoon goat cheese. If using large chicken breast halves, fill each with 2 tablespoons tomatoes and 2 tablespoons goat cheese. Close each chicken breast and secure with toothpicks. Season with salt and pepper, as desired.
  3. Spray medium skillet with light coating of nonstick cooking spray.* Heat over medium heat until hot. Add chicken; cook each side 3 minutes or just until seared. Add chicken broth. Reduce heat to medium-low; cover. Let chicken steam in broth about 10 minutes or until cooked through. Serve chicken with pasta.

Nutrition Facts

640 Calories

51g Carbohydrates

0g Saturated Fat

1010mg Sodium

28g Fat

49g Protein

100mg Cholesterol

8g Dietary Fiber

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