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Penne Rigate with Chicken, Mushrooms and Asparagus
Source: Dreamfields

A quick meal made with lightly sauteed vegetables, chicken breast, and penne tossed in a white wine sauce.

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 387.2
Total Carbs 10.9 g
Dietary Fiber 7.8 g
Sugars 3.4 g
Total Fat 8.2 g
Saturated Fat 1.9 g
Unsaturated Fat 1.3 g
Potassium 436.6 mg
Protein 27.3 g
Sodium 146.6 mg
Dietary Exchanges
1 1/2 Fat , 1 Vegetables , 2 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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13 1/4 oz  Dreamfields Penne Rigate
2 tbsp  olive oil
2 each  medium garlic cloves
2 oz  fresh green onions
1 cup  fresh mushroom slices
1 tbsp  chopped parsley
12 oz  boneless skinless chicken breasts
0 1/2 cup  white wine
1 lb  fresh asparagus
0 1/4 cup  grated Parmesan cheese
  1. Heat oil in 12-inch skillet over medium heat; saute garlic, onion, mushrooms and parsley for 3-5 minutes, stirring occasionally.
  2. Add chicken and cook for 10 minutes or until meat is cooked through and no longer pink.
  3. Add cooking wine and asparagus and cook for 10 minutes.
  4. Meanwhile, cook pasta according to package directions; drain.
  5. Combine chicken and asparagus sauce and toss. Top with Parmesan cheese and serve.

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