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Roasted Pepper Chicken Penne

 Roasted Pepper Chicken Penne
My husband calls me an aerobic cook because I can make this Italian dish in just 30 minutes. No one will accuse you of cutting corners. It tastes like it's been simmering deliciously for hours. —Regina Cowles, Boulder, Colorado
8 ServingsPrep/Total Time: 30 min.


  • 1 pound boneless skinless chicken breasts, cut into 1-inch strips
  • 1/4 cup balsamic vinegar
  • 1 package (16 ounces) penne pasta
  • 1 medium onion, sliced
  • 3 garlic cloves, sliced
  • 1/4 cup olive oil
  • 1 can (28 ounces) crushed tomatoes
  • 1 cup julienned roasted sweet red peppers
  • 1 cup chicken broth
  • 3 teaspoons Italian seasoning
  • 1/4 teaspoon salt
  • 1 cup shredded Parmesan cheese


  • Place chicken in a large resealable plastic bag; add vinegar. Seal
  • bag and turn to coat; refrigerate for 15 minutes.
  • Cook pasta according to package directions. Meanwhile, in a large
  • skillet, saute onion and garlic in oil for 1 minute. Drain and
  • discard vinegar. Add chicken to skillet; cook for 4-5 minutes or
  • until meat is no longer pink.
  • Stir in the tomatoes, red peppers, broth, Italian seasoning and salt.
  • Bring to a boil over medium heat; cook and stir for 4-5 minutes or
  • until heated through. Drain pasta; toss with chicken mixture.

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Roasted Pepper Chicken Penne (continued)

Directions (continued)

  • Sprinkle with cheese.
  • Yield: 8 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.