Chicken penne

    Chicken penne

    (146)
    3saves
    50min


    85 people made this

    About this recipe: Kind of like an Italian version of a stir-fry, this tasty dish mixes cubed, boneless chicken and penne pasta with red and green capsicums, garlic, tomatoes, oregano and Italian basil for an easy weeknight dinner.

    Ingredients
    Serves: 4 

    • 250g dry penne pasta
    • 1 tablespoon corn flour
    • 450g chicken stock
    • 2 tablespoons (30ml) olive oil
    • 2 garlic cloves, minced
    • 4 skinless, boneless chicken breast halves - cut into cubes
    • 1 onion, sliced
    • 1/2 green capsicum, seeded and thinly sliced
    • 1/2 red capsicum, seeded and thinly sliced
    • 1 can (400g) diced tomatoes
    • 1 teaspoon dried oregano
    • 1 teaspoon dried Italian basil
    • 1/4 cup (65ml) medium-dry white wine (optional)
    • 1/2 cup freshly grated Parmesan cheese

    Directions
    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Bring a large pot of lightly salted water to a boil. Add the penne and cook until al dente, 8 to 10 minutes. Drain, and reserve pasta.
    2. Whisk the corn flour and chicken stock together in a bowl until smooth. Set aside until needed.
    3. Meanhwile, heat the olive oil in a frypan over medium heat. Add the garlic and chicken; stir and cook until the chicken is no longer pink and juices run clear, about 10 minutes.
    4. Stir in the onion, and capsicums; cook until tender, about 5 minutes. Stir in the tomatoes and simmer for 10 minutes. Pour in the chicken stock mixture and wine (if using) and season with oregano and basil. Stir in the cooked pasta, and simmer over medium heat until thoroughly heated through, about 5 minutes. Serve garnished with Parmesan cheese
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    Reviews and ratings
    Global ratings:
    (146)

    Reviews in English (142)

    by
    58

    Oh, did hubby and I enjoy this! Simple, fresh and light, this really hit the spot. I had a medley of bell peppers on hand, so I used a mixture of orange, red, yellow and green peppers which really lent the dish a lot of color. No need to measure ingredients exactly, just add or subtract to suit your own taste. Also, in keeping with the fresh flavors I was after in this dish, I opted to use fresh, chopped tomatoes rather than canned. Simply beautiful dish with a delicious blend of flavors.  -  16 Dec 2008  (Review from Allrecipes US | Canada)

    by
    27

    Great base recipe. Gave it 4 stars due to some tweaking.... the recipe doesn't state when to add the tomoatoes - not a big deal just throw them in when you add your peppers. Tripled the garlic (personal preference), doubled the tomatoes and the wine. the result was a nice light, healthy meal. Thanks!  -  22 Jan 2008  (Review from Allrecipes US | Canada)

    by
    17

    Geez. Am I ever having a clunker of a day in the kitchen. Breakfast was a flop and dinner was too. I guess I'm just making poor recipe choices today.... While the taste of this was allright (nothing special, but edible), it was the texture that snubbed me. The broth / wine mixture, when combined with a thickener and then added to warm ingredients, made for a wierd "gooey" sauce. I have no aversion to creamy sauces, but broth / wine are an odd pairing for a pasta sauce. Perhaps I had my burner set too high???? Also, as this recipe implies, I was expecting an Italian stir-fry meal. I should have known better.... Sauteeing veggies for 5 minutes and then simmering for another 10 minutes will undoubtedly turn them to mush (especially onions). I think this would have been MUCH better if my veggies were crisp-tender (like a traditional stir-fry should be). Served with Italian bread, this was an "OK" meal. My hubby liked this a bit more than I did, so I guess it wasn't a complete loss lol! Anywhoo, I hope this will float your boat cause it sure didn't mine Thanks anyways, JBLUVS2COOK!  -  26 Dec 2010  (Review from Allrecipes US | Canada)

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