Atkins Chicken over Penne

September 21, 4:20 PMSt. Louis Low-Carb ExaminerAmy Dungan

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Atkins new penne pasta - Spanish Chicken
over Penne. Source

Recently I had the chance to try Atkins latest offering to the public – penne pasta. I can say without a doubt it is simply amazing. While traditional pastas have roughly 49 carbs per serving, Atkins brand pasta boasts a lower 19 net carbs. This could be put to great use in meal planning for those who are in the maintenance phases of their plan. If still in the weight-loss phases, this would be best left alone or used very infrequently, depending on your carb allotment for each day.  The taste and texture are the same as traditional pasta. The price for one box of Penne runs approximately $3.99.

This following recipe is shared with us courtesy of Atkins and is a new favorite in the Dungan household. As you’ll see when you reach the nutritional info at the bottom, this is best saved for maintenance or the occasional indulgence.

 Spanish Chicken over Penne

 Serves 4
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients:

• 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch chunks ( about 4 thighs)
• Salt and freshly ground black pepper
• ½ medium onion, chopped (about ¾ cup)
• ½ cup finely diced green bell pepper
• ½ cup finely diced celery (about 1 small stalk)
• 2 teaspoons chopped garlic
• 2 teaspoon ground cumin
• ¼ teaspoon crushed red pepper
• ½ cup dry sherry
• 1 cup canned diced tomatoes in juice
• ¼ cup reduced-sodium chicken broth
• 1 tablespoon unsalted butter
• 8 ounces Atkins penne

Directions:
Season chicken with salt and pepper. Heat a large nonstick skillet over medium-high heat; add chicken and brown 4 minutes, turning once halfway through cooking time. Cook pasta according to package directions. While pasta is cooking, stir in onion, pepper, and celery. Reduce heat to medium and cook 4 more minutes until vegetables are tender. Add garlic, cumin and crushed red pepper and cook 1 minute more. Add sherry, let bubble about 10 seconds, then add tomatoes and broth; bring to a boil. Reduce heat, cover and simmer until chicken is no longer pink in center, about 12 minutes. Add pasta and cook to heat through, about 3 minutes. Turn off heat and stir in butter until melted.

Nutritional Information Per Serving:
Net Carbs: 49 grams
Fiber: 19 grams
Protein: 46 grams
Fat: 11 grams
Calories: 440