4 boneless, skinless chicken breasts, cut into 1/4" slices
2 Tbls. olive oil
2 red bell peppers, seeded and thinly sliced
2 garlic cloves, minced
1/2 tsp. crushed red pepper flakes
12 kalamata olives pitted and quartered
1 14 oz. can diced tomatoes
1 1/2 c. chicken broth
1 Tbls. chopped fresh rosemary
1/2 tsp. salt
1/2 c. crumbled goat cheese (yum)
Instructions
Cook pasta, set asie in large bowl. Saute chicken in olive oil until done, add to pasta.
Add peppers, garlic, and pepper flakes to pan and cook 2 minutes. Add olives, tomatoes, chicken broth, rosemary, and salt. Bring mixture just to a boil and immediately pour over pasta and chicken and toss.
Spoon into serving dishes and sprinkle with goat cheese. Makes 4 servings; 8 cups. Per serving 640 calories, 18 g. fat.
Serving
Suggestions
crusty bread
Originally Submitted
11/14/2008
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