Name: Creamy chicken penne and coleslaw
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1.5 oz dry penne pasta; 5 oz boneless skinless chicken breast, patted dry and cut into 1-inch pieces; 1 tsp salt; 1/2 tsp black pepper; 1 tsp olive oil; 2 cloves garlic, minced; 1/4 cup chicken broth; 1 tbsp heavy cream; 2 tsp grated parmesan cheese; 2.5 oz green cabbage, shredded; 1/4 medium carrot, grated; 1 1/2 tsp apple cider vinegar; 1/2 tsp sugar; 4 cups water

Instructions

Prep 20 min · Cook 10 min

In a small bowl, whisk together the vinegar, sugar, a small pinch of the salt, and a pinch of black pepper. Toss in the cabbage and carrots. Set aside to wilt for 20 minutes, tossing again before serving.
Bring the water to a boil in a large pot with a generous pinch of the salt. Add the penne and cook for 10 to 11 minutes until tender. Save 2 tablespoons of the pasta water, then drain the pasta.
Season the chicken pieces with half the remaining salt and half the pepper. Heat half the olive oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer and cook for 5 to 6 minutes, turning occasionally, until browned and cooked through. Remove to a plate. Done when opaque in the center, 165°F.
Wipe out the skillet if needed. Add the remaining oil and the garlic. Cook for 1 minute until fragrant. Pour in the broth and heavy cream, scraping any browned bits from the pan. Simmer for 2 minutes until the sauce lightly coats a spoon.
Add the cooked penne, chicken, and parmesan to the skillet. Toss for 1 minute, adding splashes of the saved pasta water to loosen the sauce until glossy. Taste and add the remaining salt and pepper only if needed. Serve the pasta on a plate with the slaw alongside.

Nutrition

Ingredients

Instructions

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