Recipes

Penne with Chicken, Mushrooms and Tarragon Cream Sauce Recipe

Atkins Penne with Chicken, Mushrooms and Tarragon Cream Sauce
25.7g
Net Carbs
Prep Time: 15 Minutes
Style:Italian
Cook Time: 29 Minutes
Phase: Phase 4
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
25.8g

Protein

20.3g

Fat

1.6g

Fiber

396.2cal

Calories

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INGREDIENTS

  • 2 cup cooked Brown Rice Penne Pasta
  • 24 oz raw Chicken Breast
  • 0 1/2 tablespoon Unsalted Butter Stick
  • 0 1/2 tbsp Light Olive Oil
  • 6 oz Brown Mushrooms (Crimini Italian)
  • 0 1/2 cup Heavy Cream
  • 3 tsp Country Dijon Mustard
  • 2 tsp, leaves Tarragon
  • 0 1/2 cup Trader Joe's Fire Roasted Red Peppers
  • 2 Tbsp Parsley, fresh, chopped

DIRECTIONS

  1. Cook pasta as directed on the package.  Drain and set aside.
  2. Season chicken with salt and pepper. In a large skillet over high heat, melt butter with oil. Cook chicken until browned, about 3 minutes per side. Reduce heat to medium-low; cook, covered, until chicken is just cooked through, about 15 minutes. Transfer chicken to a large plate.
  3. Add diced mushrooms to skillet; cook until softened, about 3 minutes. Transfer to plate with chicken.
  4. Add cream to skillet, scraping up brown bits with a spoon. Stir in mustard; cook over medium heat, stirring constantly, until sauce slightly thickens, about 3 minutes. Stir in tarragon.
  5. Cut chicken into strips. Add chicken, mushrooms, red pepper strips and penne to skillet; cook to heat through, about 2 minutes.  
  6. Toss with parsley and season to taste with salt and pepper, and serve immediately.

Cooking Tip

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