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.
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
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.
Whisk the corn flour and chicken stock together in a bowl until smooth. Set aside until needed.
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.
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