Penne with Chicken, Portabella & Peppers
This flavorful penne pasta dish is perfect for bringing a restaurant-style meal to your home kitchen. With the savory combination of chicken, portabella mushrooms, and sweet peppers, it’s a versatile recipe that can easily be customized with different sauces, like a rich Alfredo or a tangy red pepper sauce. Whether you’re in the mood for a hearty weeknight meal or a delicious dish for a gathering, this recipe is sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Penne pasta | 350 g |
| Boneless, skinless chicken breasts | 3 pieces |
| Red wine | 1/4 cup |
| Garlic cloves | 3, crushed |
| Spanish onions | 1/2, chopped |
| Green pepper | 1/2, sliced |
| Portabella mushroom caps | 1/2, sliced |
| Roma tomato | 2, chopped |
| Olive oil | 2 tablespoons |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 604.1 kcal |
| Fat | 12.8 g |
| Saturated Fat | 1.9 g |
| Cholesterol | 51.3 mg |
| Sodium | 667 mg |
| Carbohydrates | 90.3 g |
| Fiber | 11.7 g |
| Sugar | 13.9 g |
| Protein | 31.1 g |
Preparation Instructions
-
Prepare the Chicken:
Start by cutting the boneless, skinless chicken breasts into bite-sized pieces. Place them in a bowl and marinate with 1/4 cup of red wine and 1 crushed clove of garlic. Let the chicken marinate for at least one hour to absorb the flavors.
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Cook the Pasta:
While the chicken is marinating, bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and set it aside. -
Chop the Vegetables:
While the pasta is cooking, chop the vegetables. Dice the onions, slice the green pepper into thin strips, and cut the portabella mushrooms into slices. Finally, chop the roma tomatoes into small pieces. -
Stir-Fry the Chicken:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken to the skillet and stir-fry for about 5-6 minutes, or until the chicken turns opaque and is just cooked through. Once done, remove the chicken from the skillet and set it aside. -
Stir-Fry the Vegetables:
In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onions and sliced portabella mushrooms, stir-frying for about 5 minutes until the mushrooms soften and the onions become translucent. Then, add the sliced green pepper and cook for another 5 minutes, until the peppers are tender but still crisp. Finally, add the chopped roma tomatoes and stir-fry for another minute. -
Combine the Chicken and Vegetables:
Return the cooked chicken to the skillet with the vegetables and stir for about 2 minutes to reheat the chicken and allow the flavors to meld together. -
Add Sauce and Pasta:
Pour in your choice of marinara sauce, stirring to coat the chicken and vegetables evenly. Then, add the cooked penne pasta to the skillet and toss everything together for about a minute until the pasta is well-coated in the sauce. -
Serve and Enjoy:
Once everything is mixed and heated through, transfer the dish to serving plates. Garnish with fresh herbs, if desired, and enjoy your homemade restaurant-style penne pasta with chicken, portabella, and peppers!
Tips for Customization:
- Sauce Variations: Experiment with different sauces to suit your taste. A creamy Alfredo sauce will add richness to the dish, while a zesty red pepper sauce can bring out more tang and spice.
- Adding Cheese: For extra flavor, consider topping the finished dish with freshly grated Parmesan or mozzarella cheese before serving.
- Vegetarian Option: Omit the chicken and increase the amount of mushrooms and peppers for a delicious vegetarian version of this dish.
Serving Suggestions:
This Penne with Chicken, Portabella & Peppers is a perfect main dish that pairs beautifully with a crisp side salad, such as a simple arugula salad with a light vinaigrette. You can also serve it with garlic bread for a more filling meal.
