My Quick And Easy Lower Fat Penne Recipes

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LIGHTENED-UP PENNE A LA VODKA



Lightened-Up Penne a la Vodka image

You save big on fat here by replacing some of the cream with 2-percent Greek yogurt, which provides the same creaminess and richness as a full-fat version.

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
12 ounces whole-wheat penne
1/4 cup 2-percent Greek yogurt
1/4 cup heavy cream
1 tablespoon olive oil
1 small shallot, minced
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
One 28-ounce can crushed tomatoes
1/3 cup vodka
1/2 cup grated Parmesan
1/2 cup loosely packed Italian flat-leaf parsley leaves, chopped

Steps:

  • Bring a large pot of salted water to a boil. Add the penne and cook according to package directions. Drain, reserving 1 cup of the cooking water.
  • Whisk the yogurt with the cream in a measuring cup and set aside.
  • Meanwhile, heat the oil in a large skillet over medium heat. Add the shallots and 1/2 teaspoon salt and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring, for 30 seconds. Remove from the heat and stir in the tomatoes and vodka. Return the skillet to medium heat, bring to a simmer, and cook, stirring often, until the alcohol cooks off and the sauce comes together and thickens, about 7 minutes. Stir in the yogurt-cream mixture and cook until the sauce thickens slightly, about 3 minutes.
  • Add the pasta, Parmesan, parsley and 1/2 teaspoon salt to the skillet and toss to combine. Use the reserved pasta water to thin the sauce as needed.

Nutrition Facts : Calories 560 calorie, Fat 14 grams, SaturatedFat 6 grams, Cholesterol 30 milligrams, Sodium 1010 milligrams, Carbohydrate 79 grams, Fiber 5 grams, Protein 19 grams, Sugar 4 grams

CHICKEN AND RAPINI PENNE PASTA



Chicken and Rapini Penne Pasta image

We are trying to eat more greens in our diet, and rapini (aka broccoli rabe) is one of our favorites! Toss in some leftover rotisserie chicken and penne pasta, and you have yourself a meal!

Provided by Kim's Cooking Now

Categories     Main Dish Recipes     Pasta     Chicken

Time 40m

Yield 4

Number Of Ingredients 11

1 bunch rapini (broccoli rabe)
2 tablespoons extra-virgin olive oil
2 tablespoons diced red onion
1 tablespoon minced fresh garlic
¼ teaspoon red pepper flakes, or more to taste
¾ cup white wine
12 ounces penne pasta
2 cups chopped rotisserie chicken
½ teaspoon chicken bouillon granules
salt and ground black pepper to taste
½ cup grated Parmigiano-Reggiano cheese, divided

Steps:

  • Trim thick stems off rapini and coarsely chop.
  • Bring a large pot of salted water to a boil. Add rapini, return to a boil, and cook until stems are crisp-tender, 2 to 3 minutes. Remove from the water with a slotted spoon and allow to drain completely. Save the pot of water to cook the penne in.
  • Heat olive oil in a large frying pan over medium heat. Add red onion and cook for 2 minutes. Add garlic and red pepper flakes; cook for 30 seconds. Add rapini and white wine; cook until the wine is reduced by half.
  • Meanwhile, return the pot of water to a boil. Add penne and cook until almost tender, about 10 minutes. Drain penne, reserving 1/2 cup of the starchy cooking water.
  • Add the penne to the pan with the rapini. Add chicken, reserved cooking water, and chicken bouillon. Continue to cook until penne is tender yet firm to the bite, 2 to 3 minutes. Season with salt and pepper. Stir in 1/4 cup Parmigiano-Reggiano cheese. Divide among serving bowls and serve with remaining cheese.

Nutrition Facts : Calories 591.7 calories, Carbohydrate 66.3 g, Cholesterol 57.2 mg, Fat 18.6 g, Fiber 4.6 g, Protein 32.3 g, SaturatedFat 4.3 g, Sodium 219.4 mg, Sugar 4.2 g

CHICKEN PENNE



Chicken Penne image

The key to the creamy tomato sauce on this quick and easy pasta is Neufchatel cheese!

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings, 1-1/3 cups each

Number Of Ingredients 7

3 cups penne pasta, uncooked
3 cups frozen broccoli florets
1/2 cup KRAFT Lite Zesty Italian Dressing
1 lb. boneless skinless chicken breasts, cut into strips
3 cloves garlic, minced
2 cups CLASSICO Tomato and Basil Pasta Sauce
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

Steps:

  • Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min.
  • Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; cook and stir 5 min. or until chicken is lightly browned. Add pasta sauce and cream cheese; stir. Bring to boil, stirring frequently; simmer on medium-low heat 5 min. or until chicken is done and cream cheese is completely melted, stirring frequently.
  • Drain pasta mixture; place in large bowl. Add chicken mixture; mix lightly.

Nutrition Facts : Calories 390, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g

MY QUICK AND EASY LOWER FAT PENNE



My Quick and Easy Lower Fat Penne image

This is the simplest recipe I think you will ever make. I just threw this together for supper and eveyone loved it. You can add items you like as this is a basic, simple recipe.

Provided by lauralie41

Categories     One Dish Meal

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 4

1 lb ground sirloin
1 lb dry penne pasta, Barilla Plus Penne
52 ounces hunts roasted garlic and onion spaghetti sauce
1 cup lowfat mozzarella cheese, shredded

Steps:

  • Fill Dutch oven approximately half way full with water and bring to boil. When water comes to a full boil, add penne and cook until tender, approximately 12 minutes. Drain penne and set aside.
  • In large skillet brown ground sirloin until no longer pink.Add ground sirloin to drained penne in dutch oven.
  • Add the two cans of spaghetti sauce and mozzarella cheese, stir gently until well combined. On medium-low heat, cook until heated thru and cheese melts.

Nutrition Facts : Calories 470.8, Fat 14.3, SaturatedFat 4.2, Cholesterol 38, Sodium 969.7, Carbohydrate 67.2, Fiber 7, Sugar 17.3, Protein 18.9

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