Special Diets

Rustic Pasta Primavera

• From: Rotisserie Chickens to the Rescue

Ingredients

• 8 oz uncooked penne (about 3 cups)

• Spice blend1 1/2 tsp dried basil, crumbled between the fingers

• 1 1/2 tsp dried oregano, crumbled between the fingers

• 1/2 tsp salt

• 1/4 tsp red pepper flakes

• Sauce3 Tbs olive oil

• 3 cups bite-size broccoli florets (about 1 large bunch)

• 1 large red pepper, cut into 1/4-inch strips and cut in half crosswise

• 1 (6 ounce) package sliced mushrooms (about 2 cups)

• 2 tsp jarred minced garlic

• 2 cups bite-size chunks rotisserie chicken, skin removed

• 1/2 cup fat-free less-sodium chicken broth

• 1/2 cup dry white wine or dry vermouth

• pepper, to taste

• 1/2 cup already-shredded Parmesan cheese

This simple, everyday pasta is an easy dinner to get on the table on busy nights since you can put the sauce together while the penne cooks.

Directions

• Cook the pasta according to package directions, just until tender. Keep warm.
• Spice blendMeanwhile, stir the ingredients together in a small bowl and set aside.
• SauceHeat the oil in a 12-inch nonstick skillet over medium-high heat. Add the broccoli florets and cook for 2 minutes, stirring frequently. Add the bell pepper and cook until the broccoli is crisp-tender and the bell pepper has softened slightly, about 2 minutes. Stir to prevent sticking. The broccoli should begin to brown.
• Lower the heat to medium. Add the mushrooms, garlic, and spice blend. Cook, stirring constantly, until the mushrooms start to lose their juice and turn a very light brown, about 2 minutes. Add the chicken, broth, wine, and pepper. Bring to a simmer, stirring frequently. Pour the sauce over the drained pasta and toss well. Serve with the cheese.