Bruschetta Chicken with Penne Recipe serves: 4
Prep Time 20 Minutes
Cook Time 15 Minutes

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 560
Calories from Fat 140
Total Fat 16 g
Saturated Fat 5 g
Trans Fat 0 g
Cholesterol 130 mg
Sodium 660 mg
Total Carbs 53 g
Dietary Fiber 3 g
Sugars 8 g
Protein 46 g
Vitamin A 40 %
Vitamin C 100 %
Calcium 10 %
Iron 15 %

Bruschetta Chicken with Penne


  • 1 Tbsp. olive oil
  • 3/4 cup chopped red onion, divided
  • 1 medium red bell pepper, roasted then peeled, seeded and chopped
  • 3 medium tomatoes, seeded and chopped, divided
  • 1 jar Bertolli┬« Light Garlic Alfredo Sauce
  • 2 Tbsp. loosely packed fresh basil leaves, thinly sliced
  • 8 ounces penne pasta, cooked and drained
  • 1 lb. boneless, skinless chicken breasts, grilled and sliced


  1. Heat olive oil in 12-inch nonstick skillet over medium heat and cook 1/2 cup onion, stirring occasionally, until tender, about 4 minutes. Stir in roasted red peppers and cook, stirring occasionally, 2 minutes. Add 1/2 of the tomatoes and cook, stirring occasionally, until tomatoes are beginning to break down, about 2 minutes. Stir in Sauce and bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring frequently, until slightly thickened, about 2 minutes.
  2. Combine remaining 1/4 cup onion, remaining tomatoes and basil in medium bowl; set aside.
  3. Stir hot pasta to skillet; toss to coat. Arrange pasta on serving platter, then top with chicken and bruschetta. Garnish, if desired, with additional basil leaves.