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Chicken Pasta Bowl

Yield: 6 (1.00 serving)



1 1/2 penne, dry
1 teaspoon olive oil
1 cup chopped onions
2 garlic cloves, minced
1 cup chopped carrots
1 cup low-sodium chicken broth
26 oz jar pasta sauce
3/4 cup chicken breast, cubed
1 tablespoon grated parmesan cheese
1 teaspoon dried oregano

Cook pasta according to package directions; drain in colander.

Heat olive oil in a large non-stick skillet and heat over medium high heat. Saute onion and garlic until golden brown, add carrots, saute about 3 minutes. Add broth, pasta sauce, chicken and oregano. Cook until chicken is done, about 5-6 minutes.

Serve hot sauce over pasta. This dish goes well with a large tossed salad.