Pepperoni, black olives and a mélange of garlicky vegetables make this Cheesy Penne Chicken Pizzaiola a dish with super-flavorful fare.
What You Need
Original recipe yields 6 servings
2-2/3 cups multi-grain penne pasta, uncooked
2 tsp. oil
1 lb. boneless skinless chicken breast s, cut into bite-size pieces
1 cup thin green pepper strips
1 cup sliced fresh mushrooms
1 can (14-1/2 oz.) diced tomatoes with garlic and onion, undrained
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup OSCAR MAYER Pepperoni, chopped
2 Tbsp. sliced black olives
1/2 cup KRAFT Shredded Italian* Five Cheese Blend
1/2 cup chopped fresh basil
Add To Shopping List
* Made with quality cheeses crafted in the USA.
Let's Make It
Cook pasta as directed on package, omitting salt.
Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 to 6 min. or until no longer pink. Add peppers and mushrooms; cook 3 min., stirring occasionally. Stir in tomatoes and dressing; simmer on medium-low heat 5 min. or until chicken is done. Stir in pepperoni and olives.
Drain pasta; toss with chicken mixture. Top with cheese and basil.
Substitute 1 cup sliced pimento-stuffed green olives for the black olives.
Prepare using 4 cups of your favorite shaped pasta.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.