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.
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