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Penne with Chicken and Fresh Herb Sauce

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    Source: www.tastebook.comReport recipe

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    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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