Chicken Penne Italiano Recipe -
Chicken Penne Italiano Recipe
  • READY IN 55 mins

Chicken Penne Italiano

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    30 mins

    55 mins


  1. 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.
  2. Whisk the cornstarch and chicken broth together in a bowl until smooth. Set aside until needed.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 16, 2008

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.

Most Helpful Critical Review
Jan 18, 2011

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!

Jan 22, 2008

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. Thanks!

Apr 25, 2008

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.

Apr 18, 2011

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.

Jan 27, 2012

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.

Aug 12, 2011

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.

Apr 27, 2008

Didn't add the wine since I didn't have any on hand. Did add some red pepper flakes to taste. Pretty good.


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  • Calories
  • 527 kcal
  • 26%
  • Carbohydrates
  • 56.4 g
  • 18%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 15 g
  • 23%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 39.3 g
  • 79%
  • Sodium
  • 927 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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