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My review
Chicken Penne Italiano
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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Ingredients
55 m servings 527 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- 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.
- 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
Per Serving: 527 calories; 15 g fat; 56.4 g carbohydrates; 39.3 g protein; 81 mg cholesterol; 927 mg sodium. Full nutrition
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Reviews
Read all reviews 135182 Ratings
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Most helpful positive review
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 real...
Most helpful critical review
12/26/2010
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 (not...
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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 real...
1/22/2008
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 ...
12/26/2010
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 (not...
10/15/2007
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 beca...
1/27/2012
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 ...
8/12/2011
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 ...
4/16/2011
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, sli...
11/4/2014
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 ...
3/30/2008
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 pe...