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Home » Blog Archives » Dinner

Penne With Chicken And Peppers

January 19, 2024 Filed Under: Chicken, Dinner, Pasta

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penne pasta with chicken and peppers

This chicken and penne was such a simple and easy pasta dish to make. The whole thing came together in under 30 minutes! Use any vegetables you have; I just used jarred roasted red peppers because I wanted to use them up.

You can substitute any herbs you have in your pantry if you haven’t got fennel and marjoram. Whenever I read a recipe with some seasoning/spice I haven’t got on hand, I just substitute something I do have. Basil/oregano/Italian seasoning usually does the trick with pasta.

Of course, we always eat noodles in our house because my children love them. I find pasta dishes are a good way to encourage children to eat things they wouldn’t otherwise touch.

Print Recipe

Penne With Chicken And Peppers

Total Time30 minutes mins
Servings: 4

Ingredients

  • 8 ounces uncooked penne pasta
  • 1 pound boneless, skinless chicken thighs (visible fat removed, cut into 1" pieces)
  • ¼ teaspoon crushed fennel seed
  • ¼ teaspoon dried marjoram
  • 1 pinch ground black pepper
  • 1 tablespoon olive oil
  • 1 onion (thinly sliced)
  • 1 bell pepper (thinly sliced)
  • 1 cup jarred roasted red pepper (thinly sliced)
  • 2 garlic cloves (finely minced)
  • ¼ cup dry white wine

Instructions

  • Boil a large pot of water and cook the pasta according to package instructions.
  • Cut the visible fat off the chicken thighs, and chop the meat into 1" pieces.
  • Mix the dried marjoram, crushed fennel seed and black pepper in a small bowl. Rub it all over the chicken to season it; set the chicken aside in the refrigerator.
  • Heat 1 tablespoon of olive oil in a skillet or shallow saucepan over medium heat. Cook the onion and bell pepper for about 10 minutes — until the vegetables are very soft, and very browned.
  • Add the roasted red pepper and garlic to the skillet to cook for 1 more minute.
  • Transfer the vegetables to a plate. Spritz the skillet lightly with nonstick spray, turn the heat up to medium-high and cook the chicken in the same skillet.
  • Let the chicken sit on the heat for a couple of minutes so it can develop a nice golden-brown sear; don't move the chicken around too much. Stir occasionally until the chicken browns up.
  • Once the chicken pieces are fully cooked, add the vegetable mixture back to the skillet. Turn the heat down to medium.
  • Add the ¼ cup of wine to deglaze the skillet. Use a spatula to scrape up any bits stuck to the bottom of the skillet; stir the chicken and vegetables together for about 1 minute as the alcohol in the wine burns away.
  • Add the cooked pasta to the skillet, stirring until the pasta is fully coated with liquid from the veggie/chicken/wine mixture.





More Dinner Recipes

  • Ham, Broccoli & Cheese Hot Pockets
  • Rigatoni With Meat Sauce
  • Tomato Basil Soup
  • Shepherd’s Pie

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I’ve always liked cooking, but we used to eat crap a lot — like buttery mashed potatoes, creamy sauces and rich desserts. Then, my husband had a heart attack at age 38, and it was a terrifying wake-up call! Not wanting to leave our children fatherless, we knew we had to make a major change. Following his heart attack, we needed to cut sodium, sugar, saturated fats (you know, most of our favorite foods!)
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