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Penne Milanese

2 Tbsp extra virgin olive oil

5 cloves garlic, slivered

1 large onion, juilenned

1 lb boneless, skinless chicken breast

1/2 lb crimini mushrooms, sliced

1 bunch broccoli rabe, (stems removed using only the top two inches of florets and leaves)

5 plum tomatoes, seeded and diced

13 oz penne pasta

1 tsp fresh thyme, chopped

1 tsp dried oregano

1/2 cup parmesan cheese, grated

1/3 cup dry white wine

1/2 tsp red pepper flakes

1/2 cup chopped fresh basil

Salt and fresh black pepper to taste




back home

Place a small amount of olive oil in a large skillet over low heat, add the chicken breast. Keep the on low, as you do not want to brown the chicken, cook for about 3-4 min. on each side. Remember the chicken will finish cooking in the sauce. Cook pasta according to directions. Drain and rinse in cold water. Reserve.

In a saucepan, heat the oil and add the garlic, onions, chicken and mushrooms. Continue cooking until the mushrooms release most of the liquid, about 4 to 5 min. Add the white wine to loosen the brown bits in the bottom of the pan. Add broccoli rabe and cook until wilted, about 3 min. Add tomatoes, thyme and oregano and cook for another 2 to 3 min. Add reserved pasta, cooking until the pasta is warmed, about 2 min. Just before serving add the basil, parmesan cheese and red pepper flakes. Season with salt and pepper. Serves 6