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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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 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.

Nutrition Facts

527 calories; 15 g total fat; 81 mg cholesterol; 927 mg sodium. 56.4 g carbohydrates; 39.3 g protein; Full Nutrition

Reviews (137)

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185 Ratings
  • 5 star values: 70
  • 4 star values: 66
  • 3 star values: 36
  • 2 star values: 11
  • 1 star values: 2
Rating: 5 stars
12/16/2008
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. Read More
(76)
Rating: 4 stars
01/22/2008
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! Read More
(30)
Rating: 3 stars
01/18/2011
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! Read More
(25)
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Rating: 4 stars
04/25/2008
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. Read More
(18)
Rating: 5 stars
08/12/2011
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. Read More
(12)
Rating: 5 stars
01/27/2012
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. Read More
(12)
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Rating: 5 stars
04/18/2011
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. Read More
(9)
Rating: 4 stars
11/21/2014
3 stars just for the "Italian stir-fry" description and the soggy veggies. Tastes a bit bland but I'm fine/neutral with it. You can always customize the spices to suit your taste a few minutes before cooking is finished. No big deal there. Third time double garlic added 1 tsp thyme on top of oregano and basil 1 minced green chili pepper and stir-fried the bell peppers and onions (and leftover asparagus heads while I was there...) a few minutes before ready to eat so they were nice and crisp. Made sauce without pasta/veggies a few hours before and it thickened nicely started pasta when ready to start dinner started stir-frying the veggies right after that heated sauce mixed all just before serving and voila. Nice and crisp veggies al dente pasta with a juicy sauce topped with Peccorino cheese shavings. Read More
(9)
Rating: 4 stars
03/30/2008
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. Read More
(7)