LOW CALORIE PENNE PASTA RECIPES

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CHICKEN PENNE (LOW-FAT) RECIPE - FOOD.COM



Chicken Penne (Low-Fat) Recipe - Food.com image

Make and share this Chicken Penne (Low-Fat) recipe from Food.com.

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 12

1 cup dry penne pasta
olive oil flavored cooking spray
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 teaspoon minced garlic
2 cups diced tomatoes or 1 (14 1/2 ounce) can stewed tomatoes
1 1/2 teaspoons dried Italian seasoning
1/4 teaspoon salt
1 teaspoon ground black pepper
4 ounces chicken breasts, cubed
2 tablespoons red wine
2 tablespoons grated parmesan cheese

Steps:

  • Cook pasta according to package directions without salt or fat.
  • Drain and rinse with cold water; set aside.
  • Spray a large skillet with olive oil cooking spray.
  • Saute onion, green pepper and garlic 5 minutes or until onion is clear.
  • Add next 6 ingredients.
  • Bring to a boil.
  • Reduce heat and simmer 5-6 minutes or until chicken is done.
  • Place pasta in a large serving bowl.
  • Add chicken mixture and toss with cheese.

Nutrition Facts : Calories 215.7, FatContent 4.2, SaturatedFatContent 1.3, CholesterolContent 20.4, SodiumContent 487.7, CarbohydrateContent 34.7, FiberContent 5.7, SugarContent 7.1, ProteinContent 10.5

LOW FAT PENNE A LA VODKA RECIPE - FOOD.COM



Low Fat Penne a La Vodka Recipe - Food.com image

This is a low fat version of Recipe #214699, requested by Mosma in the "Lighten up your favorite comfort food" game. If you don't care for mushrooms, just omit them.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 4 serving(s)

Number Of Ingredients 15

1 1/2 tablespoons olive oil
1 onion, diced
1 (14 ounce) can crushed tomatoes (or other canned tomatoes, pureed in a food processor)
1/4 teaspoon dried oregano
1/4 cup fresh basil leaves, sliced or 1/4 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon black pepper
8 ounces fresh white mushrooms, sliced, about 3 cups
1/8 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1/4 cup vodka
1 cup nonfat milk or 1 cup fat-free half-and-half
3/4 lb whole wheat penne or 3/4 lb whole wheat rigatoni
1/8 cup dry parmesan cheese
fresh basil, sliced, to garnish

Steps:

  • Heat 2 teaspoons of oil over medium to medium high heat in a large saucepan. Saute onion until starting to brown, about 5-6 minutes.
  • Add crushed tomatoes, oregano, basil, salt, and pepper. Simmer on low to medium low heat for 10 minutes.
  • During this time, heat 1 teaspoon of oil in a large saucepan over medium high heat. Saute the mushrooms and hot pepper flakes about 5 minutes. Reserve pan.
  • Add tomato paste to tomato sauce and mix well. Stir in vodka and mushrooms and simmer for 10 more minutes.
  • Start water to boil for pasta.
  • Add milk to sauce and incorporate well. Cook another 20-30 minutes, stirring occasionally. Keep sauce at a low simmer while cooking pasta.
  • Cook whole wheat pasta until al dente, about 15 minutes. Drain pasta.
  • Heat 1/2 tablespoon of oil in a large skillet (you can use the same pan you cooked the mushrooms in). Add pasta and stir to glaze. Add parmesan cheese and mix thoroughly. Stir in sauce. Garnish with basil, and serve.

Nutrition Facts : Calories 471.8, FatContent 7.8, SaturatedFatContent 1.6, CholesterolContent 4, SodiumContent 424.4, CarbohydrateContent 80.7, FiberContent 10.5, SugarContent 6.4, ProteinContent 19.9

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