Chicken Penne Italiano Good Recipes

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Chicken Penne Italiano

"An Italian version of stir-fry, this tasty dish mixes cubed, boneless fowl and penne pasta with purple and green peppers, garlic, tomatoes, oregano, and basil for an smooth weeknight supper."

Ingredients :

8 oz. Dry penne pasta
1 tablespoon cornstarch
1 (15 ounce) can hen broth
2 tablespoons olive oil
1 tablespoon garlic, minced
four skinless, boneless bird breast halves - cut into cubes
1 onion, sliced
half inexperienced bell pepper, seeded and thinly sliced
half crimson bell pepper, seeded and thinly sliced
1 (16 ounce) can diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1/four cup medium-dry white wine
1/2 cup freshly grated Parmesan cheese

Instructions :

Prep : 25M	Cook : 4M	Ready in : 55M

Bring a big pot of gently salted water to a boil. Add the penne pasta and cook until al dente, 8 to 10 mins. Drain, and reserve pasta.
Whisk the cornstarch and chook broth collectively in a bowl till smooth. Set apart until wanted.
Heat the olive oil in a skillet over medium warmth. Add the garlic and bird; stir and prepare dinner until the hen is not pink and juices run clean, about 10 mins. Stir inside the onion, and inexperienced and pink peppers; cook dinner till tender, about 5 mins. Stir inside the tomatoes, and simmer for 10 mins. Pour in the fowl broth aggregate and wine, if favored, and season with oregano and basil. Stir in the cooked pasta, and simmer over medium warmth till thoroughly heated via, about 5 minutes. Serve garnished with Parmesan cheese.

Notes :

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