Entree: United States – Penne al Forno con Pollo e Peperoni (Baked Penne with Chicken and Peppers)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 33 min

Total 53 min

Ingredients

- 16 oz (454 g) penne
- 3 boneless skinless chicken breasts, approx. 8 oz (225 g) each
- 4 cloves garlic (approx. 12 g), minced
- 2 medium leeks, sliced, approx. 8 oz (225 g)
- 1 medium red onion, chopped, approx. 6 oz (170 g)
- 1 green bell pepper, cored and chopped, approx. 6 oz (170 g)
- 1 red bell pepper, cored and chopped, approx. 6 oz (170 g)
- 1 yellow bell pepper, cored and chopped, approx. 6 oz (170 g)

Instructions

1. Preheat oven to 375°F (190°C). Cook the penne in boiling water until just under al dente (it will finish in the oven); reserve 1 cup (240 ml) pasta water and drain.
2. Prepare vegetables: slice leeks, chop red onion, core and chop all three bell peppers; mince garlic.
3. Cut chicken into 1-inch (2.5 cm) cubes. In a large skillet over medium-high heat, cook the chicken until no longer pink and lightly browned, 6–8 minutes; remove and set aside.
4. In the same skillet, add a small amount of reserved pasta water to deglaze, then cook leeks and onion until softened, about 4–5 minutes. Add garlic and chopped bell peppers and cook until peppers begin to soften, about 4 minutes.
5. Return chicken to the skillet, add the cooked penne and 1/2 cup (120 ml) reserved pasta water; stir to combine well.
6. Transfer mixture to a 9x13 inch (23x33 cm) baking dish and spread evenly. Bake uncovered in the preheated oven for 20–25 minutes until edges are slightly crisp and top is heated through.
7. Remove from oven, let rest 5 minutes, then portion into 6 servings.