Recipe by JBLUVS2COOK
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
This was ok. I tried to take the advice of others and added a bit of crushed red pepper but it still tasted bland. It is a simple recipe that I would recommend to someone just starting off, but other than that I wouldn't make this recipe again.
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.
Didn't add the wine since I didn't have any on hand. Did add some red pepper flakes to taste. Pretty good.
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.
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.
When I made this, I doubled the recipe so that I could have enough for 6 people. Everyone had their fill, and there's still about half leftover. It's pretty filling. Also, and this is just personal preference, I would try to make this a bit thicker with maybe a bit more cornstarch and more tomatoes. Lastly, parmesan cheese (lots of it) is a must.
* 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
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
This light and tasty pasta is ready in about 30 minutes.
See how to make Greek chicken with feta cheese and artichokes.
A creamy, one-pan chicken pasta with Alfredo and pesto sauces.