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220 g whole wheat penne pasta, uncooked
4 small boneless skinless chicken breasts (1 lb./450 g), pounded to 1/2-inch thickness
2 tsp. Cajun seasoning
1 yellow pepper, cut into thin strips
1 small zucchini, thinly sliced
1/2 cup sliced red onions
1/4 cup Kraft Calorie-Wise Balsamic Vinaigrette Dressing
1/2 cup 25%-less-sodium chicken broth
1/2 cup Cracker Barrel Shredded Light 4 Cheese Italiano Cheese
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How do I make it ?
Cook pasta as directed on package, omitting salt.
Meanwhile, coat chicken with seasoning; cook in large covered nonstick skillet on medium heat 10 to 12 min. or until done, turning after 6 min. Transfer to large platter; cover to keep warm.
Add vegetables and dressing to skillet; cook, uncovered, 4 to 5 min. or until vegetables are crisp-tender, stirring frequently. Stir in broth; bring to boil, stirring occasionally. Remove from heat.
Drain pasta. Add to vegetable mixture in skillet; mix lightly. Spoon onto platter with chicken; sprinkle with cheese.
Kraft Kitchen Tips!
Add 1/4 cup chopped fresh parsley or basil to the cooked vegetable mixture along with the cooked pasta.
How to Flatten Chicken Breasts
Place chicken breasts between 2 sheets of plastic wrap; use rolling pin to pound to 1/2-inch thickness.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 2 g
Cholesterol 70 mg
Sodium 660 mg
Carbohydrate 48 g
Fibre 6 g
Sugars 5 g
Protein 37 g
Makes 4 servings, 1/4 recipe (273 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.