• Tomato and Chicken Penne

    1 vote
    Prep time:
    Cook time:
    Servings: 6
    by Helen Doberstein
    28 recipes
    A quick weeknight pasta dish that is surprising low in fat and calories.


    • 1 lb penne pasta
    • 28 oz tomato juice
    • 2 tbs basil pesto
    • 14 oz diced tomatoes, with herbs
    • 2 tbs no-salt Italian Seasoning
    • 1 lb chicken breast, cooked and diced
    • 1 medium onion, diced
    • 4 tbs parmesan or romano cheese, grated
    • 2 tbs 5% or 10% cream
    • salt & pepper to taste


    1. To a large dutch oven add the tomato juice, diced tomatoes, onion, salt, pepper and Italian Seasoning.
    2. Stir in the uncooked pasta and bring the pot to a gentle simmer.
    3. Continue to stir occasionally until the pasta is almost done.
    4. While the pot is gently simmering mix together the pesto, cream and grated cheese and set aside.
    5. Add the cooked chicken and stir to mix.
    6. When the pasta is al-dente take off the heat and add the pesto and cheese mix stirring to blend in well.
    7. Allow the pasta to sit off the heat for a couple of minutes.
    8. Serve with additional grated cheese if desired.

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