Concoct A New Menu Chicken Penne Italiano

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Chicken Penne Italiano

"An Italian version of stir-fry, this tasty dish mixes cubed, boneless hen and penne pasta with red and inexperienced peppers, garlic, tomatoes, oregano, and basil for an smooth weeknight supper."

Ingredients :

8 ounces dry penne pasta
1 tablespoon cornstarch
1 (15 ounce) can bird broth
2 tablespoons olive oil
1 tablespoon garlic, minced
four skinless, boneless chicken breast halves - reduce into cubes
1 onion, sliced
half inexperienced bell pepper, seeded and thinly sliced
1/2 pink bell pepper, seeded and thinly sliced
1 (16 ounce) can diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1/four cup medium-dry white wine
half cup freshly grated Parmesan cheese

Instructions :

Prep : 25M	Cook : 4M	Ready in : 55M

Bring a large pot of lightly salted water to a boil. Add the penne pasta and prepare dinner till al dente, eight to ten minutes. Drain, and reserve pasta.
Whisk the cornstarch and chook broth together in a bowl till clean. Set apart until wished.
Heat the olive oil in a skillet over medium warmth. Add the garlic and fowl; stir and cook till the fowl is no longer crimson and juices run clear, approximately 10 mins. Stir in the onion, and inexperienced and purple peppers; cook till soft, approximately five minutes. Stir inside the tomatoes, and simmer for 10 mins. Pour within the bird broth combination and wine, if favored, and season with oregano and basil. Stir within the cooked pasta, and simmer over medium warmness till thoroughly heated via, approximately five minutes. Serve garnished with Parmesan cheese.

Notes :

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