Penne Pasta with Cacciatore Chicken
1 lb cut up chicken
1/2 cup chicken broth (fat free)
1 green pepper, thinly sliced
1 (8 oz) pkg mushrooms, halved
2 (14 1/2 oz) cans diced tomatoes with Italian seasoning (undrained)
6 oz (1 1/3 cup) uncooked penne pasta
3 tbls shredded fresh parmesan
Spray Dutch oven with non-stick cooking spray. Heat over high heat until hot. Add chicken; cook and stir 1 to 2 minutes or until browned. Remove chicken from Dutch oven; place on plate.
In same Dutch oven, combine broth, bell pepper, mushroom, tomatoes, and penne; mix well. Top with chicken; press into mixture slightly.
Reduce heat to medium; cover tightly and cook 15 minutes or until chicken is no longer pink in the center.
Remove Dutch oven from heat, let stand 5 minutes to finish cooking pasta. To serve, ladle mixture into serving bowls. Sprinkle with cheese.
7 points/4 (2 cup) servings
