Spanish Chicken over Penne Recipe

Atkins Spanish Chicken over Penne
Net Atkins Count TM
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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  • 4 oz Chick Pea Penne Pasta
  • 24 oz, boneless, cooked Chicken Thigh
  • 0 1/2 medium (2-1/2" dia) Onions
  • 0 1/2 medium (approx 2-3/4" long, 2-1/2" dia) Green Sweet Pepper
  • 0 1/2 cup chopped Celery
  • 2 tsp Garlic
  • 2 tsp Cumin
  • 0 1/4 tsp Crushed Red Pepper Flakes
  • 8 tbsp Sherry, Cooking Wine
  • 0 3/4 cup Tomatoes, canned, diced, in juice
  • 0 1/4 cup Chicken Broth, Bouillon or Consomme
  • 1 tablespoon Unsalted Butter Stick


  1. Season chicken with salt and pepper. Heat a large nonstick skillet over medium-high heat with a little oil; add chicken and brown 4 minutes, turning once halfway through cooking time.  Keep pan warm while you set up to cook the pasta.
  2. Cook pasta according to package directions.
  3. While pasta is cooking, add to the skillet with the chicken, the diced white onion, diced pepper and diced celery. Reduce heat to medium and cook 4 minutes until vegetables are tender. Add minced 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.
  4. 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.
  5. Turn off heat and stir in butter until melted.

Cooking Tip

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