1. Remove skin from chicken. Place flour, salt, and pepper in a plastic bag. Add chicken, shaking to coat. In a 10-inch skillet, brown chicken in hot oil over medium heat about 5 minutes per side or until golden. Remove chicken, set aside. Coat/cook chicken in batches if necessary.
2. Add carrots, onions, celery to the skillet. Cook and stir for 4 to 5 minutes or until lightly browned. Add garlic, cook for 1 minute. Carefully add wine to skillet, scraping up any browned bits. Stir in tomato sauce, chicken stock, lemon peel, lemon juice, thyme, and bay leaf.
3. Return chicken to skillet. Bring mixture to boil, reduce heat. Cover and simmer for 40 minutes more or until chicken is done (180 degree F). Discard bay leaf and thyme stems. Meanwhile, prepare penne according to package directions; drain well. Pull chicken off bone and mix into cooked pasta. Garnish with parsley.
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|Serving Size: 1 Serving (462g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 198 (28%)|
|Amt Per Serving||% DV|
|Total Fat 22g||29 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 120.3mg||37 %|
|Sodium 2246mg||77 %|
|Potassium 1025.1mg||27 %|
|Total Carbohydrate 78.1g||23 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 74.9g|
|Protein 38.8g||55 %|
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Calories per serving: 697
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