Entree: Italy – Penne al Pollo e Peperoni (Penne with Chicken and Bell Peppers)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Total 33 min

Ingredients

- 12 oz (340 g) penne
- 3 boneless skinless chicken breasts, approx. 8 oz (225 g) each
- 3 cloves garlic (approx. 9 g), minced
- 2 medium leeks, white and light green parts only, sliced, approx. 8 oz (225 g)
- 1 medium red onion, sliced, approx. 6 oz (170 g)
- 1 green bell pepper, cored and sliced, approx. 6 oz (170 g)
- 1 red bell pepper, cored and sliced, approx. 6 oz (170 g)
- 1 yellow bell pepper, cored and sliced, approx. 6 oz (170 g)

Instructions

1. Bring a large pot of water to a vigorous boil, add the penne and cook until al dente according to package directions; reserve about 1 cup (240 ml) pasta cooking water, then drain the pasta.
2. While pasta cooks, trim and slice the leeks, peel and slice the red onion, core and slice the bell peppers; mince the garlic.
3. Slice the chicken breasts into 1/2-inch (1.3 cm) strips. In a large nonstick skillet over medium-high heat, add the chicken strips and cook, stirring occasionally, until cooked through and lightly browned, 6–8 minutes; remove chicken to a plate.
4. In the same skillet, add a splash of the reserved pasta water as needed to prevent sticking and sweep up browned bits; add the leeks and red onion and cook until softened, about 4 minutes.
5. Add the garlic and all bell peppers to the skillet and cook until the peppers are tender-crisp, about 4–5 minutes, adding small amounts of reserved pasta water if the pan becomes dry.
6. Return the chicken to the skillet, add the drained penne and 1/4–1/2 cup (60–120 ml) reserved pasta water; toss to combine and heat through for 1–2 minutes, adjusting liquid to reach desired sauce cling.
7. Serve immediately, portioning out evenly for 4 servings.