PENNE WITH CHICKEN, PORTABELLA & PEPPERS
This is something I came up with to have a restaurant style pasta dish at home. You can vary the sauce used, in order to change the recipe. It also works great with a red pepper sauce or an alfredo sauce. I used to use white mushrooms, but the potabellos really brought it to the next level.
Provided by Paul Elliott
Categories Penne
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut up chicken into bite sized pieces.
- Marinate in wine and 1 crushed clove of garlic for 1 hour.
- Cook pasta according to package instructions and set aside.
- Chop up all vegetables.
- In large skillet heat 1 Tbsp olive oil on med high.
- Add chicken and stir-fry until it just turns opaque.
- Remove chicken and set aside.
- Heat remaining olive oil and add onions and mushrooms.
- Stir-fry about 5 minutes.
- Add peppers and stir-fry about 5 minutes.
- Add tomato and stir fry about a minute.
- Put chicken back in for about 2 minutes.
- Add in marinara sauce and stir to coat everything.
- Add in cooked penne noodles and stir in for a minute.
- Serve and enjoy.
Nutrition Facts : Calories 604.1, Fat 12.8, SaturatedFat 1.9, Cholesterol 51.3, Sodium 667, Carbohydrate 90.3, Fiber 11.7, Sugar 13.9, Protein 31.1
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