Ingredients Jump to Instructions ↓

  1. 1 cup fresh tarragon leaves

  2. 1 cup fresh basil leaves

  3. 3/4 cup coarsely chopped fresh chives

  4. 3/4 cup low-fat ricotta cheese

  5. 3/4 cup lower-sodium chicken broth

  6. 1/4 teaspoon salt

  7. 1/4 teaspoon pepper

  8. 6 oz. penne (tube-shaped pasta)

  9. 1 red bell pepper , diced

  10. 4 boneless skinless chicken breast halves

  11. 4 garlic cloves, minced

Instructions Jump to Ingredients ↑

  1. Briefly cook tarragon, basil and chives in small pot of boiling water just until bright green; drain. Place in blender, along with ricotta, broth, salt and pepper; blend on high speed until bright green, well-blended and smooth.

  2. Heat grill. Cook penne according to package directions, adding bell pepper during last 10 seconds of cooking. Drain, reserving ¼ cup cooking water. Stir reserved water into sauce.

  3. Meanwhile, rub chicken with garlic; spray with cooking spray. Grill, covered, over medium heat or coals 8 to 10 minutes or until no longer pink in center, turning once; slice.

  4. Slowly heat sauce in medium saucepan over medium-low heat. Spoon sauce over penne and chicken.


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