Description
An Italian version of stir-fry, this tasty dish mixes cubed, boneless chicken and penne pasta with red and green peppers, garlic, tomatoes, oregano, and basil for an easy weeknight supper.
Ingredients
- 8 ounces dry penne pasta
- 1 tablespoon cornstarch
- 1 (15 ounce) can chicken broth
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced
- 4 skinless, boneless chicken breast halves – cut into cubes
- 1 onion, sliced
- ½ green bell pepper, seeded and thinly sliced
- ½ red bell pepper, seeded and thinly sliced
- 1 (16 ounce) can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ cup medium-dry white wine
- ½ cup freshly grated Parmesan cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Add the penne pasta and cook until al dente
- 8 to 10 minutes. Drain
- and reserve pasta.
- Whisk the cornstarch and chicken broth together in a bowl until smooth. Set aside until needed.
- Heat the olive oil in a skillet 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 green and red peppers; cook until tender
- about 5 minutes. Stir in the tomatoes
- and simmer for 10 minutes. Pour in the chicken broth mixture and wine
- if desired
- 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.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Servings: 4