With rice, pickles, olives, raisins, and more salad fixings, shrimp is tossed. A quick and simple salad for summer.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 8 ounces dry penne pasta
- 1 tablespoon cornstarch
- 1 (15 ounce) can chicken broth
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced
- 4 skinless, boneless chicken breast halves – cut into cubes
- 1 onion, sliced
- ½ green bell pepper, seeded and thinly sliced
- ½ red bell pepper, seeded and thinly sliced
- 1 (16 ounce) can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ cup medium-dry white wine
- ½ cup freshly grated Parmesan cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Add the penne pasta and cook until al dente, 8 to 10 minutes. Drain, and reserve pasta.
- Whisk the cornstarch and chicken broth together in a bowl until smooth. Set aside until needed.
- Heat the olive oil in a skillet over medium heat. Add the garlic and chicken; stir and cook until the chicken is no longer pink and juices run clear, about 10 minutes. Stir in the onion, and green and red peppers; cook until tender, about 5 minutes. Stir in the tomatoes, and simmer for 10 minutes. Pour in the chicken broth mixture and wine, if desired, and season with oregano and basil. Stir in the cooked pasta, and simmer over medium heat until thoroughly heated through, about 5 minutes. Serve garnished with Parmesan cheese.
Nutrition Facts
| Calories | 527 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 5 g |
| Protein | 39 g |
| Saturated Fat | 4 g |
| Sodium | 927 mg |
| Sugars | 9 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Family loved ut!!! Added salt and did not add wine.
I never leave reviews…but this was super tasty. The simple fresh flavors reminded me of my trip to Italy. And please…just make it like the woman said. It’s good just the way it is without alterations.
I added black olives.
Loved it! And more importantly the kids loved it.
Cooked exactly as written. Unfortunately, it lacked flavor and was soupy I thought maybe the cornstarch/chicken stock blend would thicken it…nope.
Followed the recipe to the letter , It was good but was a little too bland for us, Next time I will add more spices.
My changes were 1 cup fresh halved grape tomatoes instead of canned, about 4 cloves of garlic, 1 cup of sliced baby-bella mushrooms added with the tomatoes, and only 1 cup of the broth. Incredibly easy to make – tastes great, and looks nice on the plate. Thanks Jeanine!!!
I made this and my husband LOVED IT! Even though he’s tired of pasta, he said it was amazing! I didn’t use the peppers or tomatoes because he won’t eat them, and I used at least twice the amount of basil. We will definitely be making this more often!
We enjoyed the pasta but next time I will use less chicken broth and add fresh basil at the end. I will definitely make it again.
Doesn’t need the chicken broth or corn starch. Not much to see here, it was good but not that good. Of course I had to add salt.
Added 1/2 orange pepper, otherwise it’s a great recipe
This was excellent! My family and I all thought it was great, including my 3-y-o granddaughter. The only thing I did differently was waited to put the garlic in until the onions and peppers were almost done, add about a tsp. of sugar along with the tomatoes (I was always taught to do that by my Italian grandma), a little dried parsley with the oregano and basil, and substituted a little vinegar and lemon juice for the wine(about a tsp. or so of each), as I didn’t have any on hand. This will be a regular for sure. Thank you!
It was blah.
I made this last night for my wife and we liked it except that next time we will not put the penne into the dish. Rather, we will just put it over top of the pasta at the end. It made the noodles too soft, even with them being cooked to al dente. I also added an extra can of tomatoes and added 8 ounces of sliced mushrooms to bulk up the veggies. But we had enough for several meals. We will make it again.
I made this last night for my wife and we liked it except that next time we will not put the penne into the dish. Rather, we will just put it over top of the pasta at the end. It made the noodles too soft, even with them being cooked to al dente. I also added an extra can of tomatoes and added 8 ounces of sliced mushrooms to bulk up the veggies. But we had enough for several meals. We will make it again.
This made for a great delicious meal. I went by the recipe but changed the directions a bit. I added the garlic at the end of sauteing, right before adding the liquid, because I didn’t want it to burn. Also before adding in the chicken broth, I added in the wine first to reduce down with the tomatoes, it gives so much more flavor that way. I also didn’t saute as long as it says in the directions, because it will overcook your chicken and make for too soft of vegetables. I may add in some chile flakes next time for a little kick. Lastly, don’t skimp on a good quality freshly grated parmesan cheese. The freshly grated parmesan cheese over top, will make the dish stand out. Thank you for the recipe! I will have to make again sometime and will serve with a nice crusty bread and a salad.
Came out really good! Hubby and kids love it. Added some black pepper and red chilli flakes to spice it up a bit
Made just as is and it was great. Thank you for sharing
This was a very easy meal to make and it tastes delicious. I experimented somewhat by adding some figs to the dish. What a treat to my palette when I got a slight sweet sensation. I will add more figs next time.
Was good however I expected the sauce to be a bit thicker and more flavorable. Will try again with some tweaks.
It was delicious. I ended up using fresh cherry tomatoes instead of canned and added bell peppers. It was quick too which was perfect since I just got home from work.