Ingredients:
0.5 (371 g) boxes whole wheat penne
1 teaspoon olive oil
1 lb ground chicken
1 teaspoon ground cumin
salt and pepper
1 sweet red peppers, seeded and cut in strips
1 tablespoon hot creamed horseradish
1 (14 ounce) cans tomato sauce, roasted garlic flavour
1 cup parmesan cheese, shredded, divided
3 tablespoons toasted pine nuts
Directions:
Cook pasta according to package instructions, al dente, adding olive oil to cooking water.
Drain and keep warm.
Combine ground chicken, cumin, salt and pepper until well mixed.
In a non stick frypan, scramble fry chicken mixture, until no longer pink and cooked through.
Remove from pan to drain on paper towel.
Drain any fat from pan and wipe out with a paper towel.
Return chicken mixture to frypan, add red pepper strips, horseradish, tomato sauce and 1/2 cup Parmesan cheese.
Bring to boil and simmer 10 minutes.
Place penne pasta in warmed pasta bowl, pour tomato/chicken mixture over, gently mix together.
Sprinkle remaining Parmesan cheese and toasted pine nuts over pasta mixture.
Serve immediately.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.