About this recipe:An Italian version of stir-fry, this tasty dish mixes chicken and pasta with red and green peppers, garlic, tomatoes, oregano and basil for an easy midweek supper.
1/2 500g packet dry penne pasta
1 tablespoon cornflour
450ml chicken stock
2 tablespoons olive oil
1 tablespoon garlic, minced
4 skinless, boneless chicken breast fillets - cut into cubes
1 onion, sliced
1/2 green pepper, seeded and thinly sliced
1/2 red pepper, seeded and thinly sliced
1 (400g) tin chopped tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
60ml medium-dry white wine
40g freshly grated Parmesan cheese
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Method Prep:25min › Cook:30min › Ready in:55min
Bring a large pot of lightly salted water to the boil. Add the penne pasta and cook until al dente, 8 to 10 minutes. Drain, and reserve pasta.
Whisk the cornflour and chicken stock together in a bowl until smooth. Set aside until needed.
Heat the olive oil in a frying pan 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 stock mixture and wine 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.