Entree: Italy – Penne ai Tre Peperoni e Pollo (Three-Pepper Penne with Chicken)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 14 min

Total 30 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
- 1 medium leek, sliced, approx. 4 oz (115 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. Cook penne in boiling water until al dente; reserve 1 cup (240 ml) pasta water and drain.
2. Slice the chicken breasts into thin strips. Prepare leek, red onion and bell peppers by slicing as directed; mince the garlic.
3. Over medium-high heat in a large skillet, sear chicken strips until cooked through and lightly browned, about 5–7 minutes; remove and keep warm.
4. Add a splash of reserved pasta water to the hot skillet, then add the leek and red onion and cook until translucent, about 3–4 minutes.
5. Add garlic and the three sliced bell peppers and cook, stirring occasionally, until peppers are tender-crisp, about 4–5 minutes; use small amounts of reserved pasta water to prevent sticking.
6. Return chicken to the skillet, add drained penne and 1/4 cup (60 ml) reserved pasta water; toss until components are well combined and heated through.
7. Divide into 4 portions and serve immediately.