Chicken Penne Italiano Recipe - Allrecipes.com
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
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  • PREP

    25 mins
  • COOK

    30 mins
  • READY IN

    55 mins

Directions

  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
Dec 17, 2008

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.

 
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.

 
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 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.

 
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.

 
Mar 30, 2008

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.

 

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Nutrition

  • 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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