Description

Tender, pan-seared chicken breast served over whole grain penne pasta tossed with roasted bell peppers, caramelized mushrooms, and a garlic herb glaze—this hearty, flavorful dish is perfect for a satisfying weeknight dinner.

Ingredients

Units Scale

2 boneless skinless chicken breasts, sliced into strips
2 tablespoons olive oil, divided
1 red bell pepper, chopped
1 cup mushrooms, sliced
2 cloves garlic, minced
1 teaspoon dried Italian herbs
Salt and black pepper to taste
1 tablespoon balsamic vinegar
6 oz whole wheat penne pasta
Fresh parsley, chopped (for garnish)

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Instructions

Cook the penne pasta in salted boiling water according to package instructions. Drain and set aside.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the sliced chicken, season with salt, pepper, and Italian herbs, and cook until golden and cooked through, about 6–8 minutes. Transfer to a plate.
In the same skillet, add the remaining olive oil. Sauté garlic for 30 seconds, then add bell peppers and mushrooms. Cook for 5–7 minutes until vegetables are tender and slightly caramelized.
Return chicken to the skillet, add balsamic vinegar, and stir to deglaze the pan, coating everything in the sauce.
Toss the cooked pasta into the skillet and mix until well combined and heated through.
Serve warm, garnished with fresh parsley.

Notes

You can use any color of bell pepper for variety.
Whole wheat pasta adds extra fiber but can be substituted with regular penne.
For a vegetarian version, omit the chicken and add more vegetables.
Add a sprinkle of Parmesan cheese for extra flavor if desired.

Nutrition

Serving Size: 1 plate
Calories: 450
Sugar: 6g
Sodium: 280mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 7g
Protein: 38g
Cholesterol: 75mg