chicken penne italiano

Ingredients

• Servings: 4
• 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
• 1/2 green bell pepper, seeded and thinly sliced
• 1/2 red bell pepper, seeded and thinly sliced
• 1 (16 ounce) can diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 cup medium-dry white
• 1/2 cup freshly grated parmesan cheese

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• 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 , 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.