Recipe by Jeanine Farrar Bubick
"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."
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dry penne pasta
1 (15 ounce) can
skinless, boneless chicken breast halves - cut into cubes
green bell pepper, seeded and thinly sliced
red bell pepper, seeded and thinly sliced
1 (16 ounce) can
medium-dry white wine
freshly grated Parmesan cheese
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.
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!
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.
DH tried this tonight, and it turned out pretty good, except he thought white wine & white wine vinegar were interchangeable. Actually was edible, if a little vinegar-ish. Gave it 4 stars because even with the vinegar it wasn't bad. Want to try it with the wine.
Easy, I typically have all the ingredients on hand. My daughter and my husband really liked it. Only changes I made were to coat the chicken with flour prior to browning, adding some halved, sliced summer squash because I had it, and added some red pepper flakes.
Wow! This recipe was delicious!! I marinated the chicken in italian dressing for an hour. I added mushrooms, omitted the green pepper & used a whole red pepper. I used 1/2 a red onion & for the tomatoes I used 'Rotel' canned tomatoes & chiles. I didn't have wine, so I used a little white vinegar(2 tablespoons). With this recipe, you can add more or omit ingredients to suit your personal preference. There was so much flavor, my husband & I loved it.
Great recipe! I was looking for a chicken/pasta dish but I didn’t want anything too creamy and heavy full of calories. This was perfect because it’s light, all the ingredients blend well and it has lots of flavors. I didn’t have any bell peppers on hand, so I only used tomatoes. I think mushrooms would go really well too. Also, I used fresh basil instead of dried, this was a really nice addition to this dish.
Didn't add the wine since I didn't have any on hand. Did add some red pepper flakes to taste. Pretty good.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Penne Italiano
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 135
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