Kind of like an Italian version of a stir-fry, this tasty dish mixes cubed, boneless chicken and penne pasta with red and green capsicums, garlic, tomatoes, oregano and basil for an easy weeknight dinner.
250g dry penne pasta
1 tablespoon corn flour
450g chicken stock
2 tablespoons olive oil
2 garlic cloves, minced
4 skinless, boneless chicken breast halves - cut into cubes
1 onion, sliced
1/2 green capsicum, seeded and thinly sliced
1/2 red capsicum, seeded and thinly sliced
1 can (400g) diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 cup medium-dry white wine (optional)
1/2 cup freshly grated Parmesan cheese
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Bring a large pot of lightly salted water to a boil. Add the penne and cook until al dente, 8 to 10 minutes. Drain, and reserve pasta.
Whisk the corn flour and chicken stock together in a bowl until smooth. Set aside until needed.
Meanhwile, heat the olive oil in a frypan 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 capsicums; cook until tender, about 5 minutes. Stir in the tomatoes and simmer for 10 minutes. Pour in the chicken stock mixture and wine (if using) 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.
This was delicious and healthy thanks! The required 450g of chicken stock was a little confusing so, for the record, I mixed 1 tblspn of stock powder into 1 cup boiled water and added the cornflour to that. I also stirred in a cup of grated tasty cheese to melt throughout the pasta before serving. Yum! - 14 Jul 2009