Confetti Penne Pasta

"This is a creation born out of loving Italian and Mexican food. It's colorful, has texture, has kick and three food groups. One dish meal, quick and easy and so good the family won't mind the veggies!"
 
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Ready In:
55mins
Ingredients:
25
Serves:
6
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ingredients

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directions

  • Slice chicken breasts into thin strips.
  • Place in bowl; season with salt, pepper and 2 cloves of pressed garlic.
  • Set aside covered for 1/2 hours.
  • In a large fry pan, over med-high heat, brown chicken strips in olive oil.
  • Remove chicken with slotted spoon from pan and set aside into a clean bowl.
  • In the same fry pan, lightly sauté onions and 2 cloves of garlic for 2 minutes.
  • Add cumin, hot pepper flakes and stir for 2 minutes more just to release flavor of cumin and heat of pepper flakes.
  • Add corn, celery, red peppers, brown sugar, Worcestershire and vinegar stirring to loosen chicken flavor bits in the pan and to "deglaze" the pan and cook for 2 minutes more.
  • Add tomato sauce, grated carrot, black olives, garlic powder, onion powder, dried basil, oregano and return chicken to the pan along with any juices left from the chicken in the bowl.
  • Cook mixture covered over medium heat just until peppers and zucchini are tender; 15-20 minutes (or the way you like them--soft or crunchy?).
  • Adjust salt and pepper to taste.
  • Remove from heat and stir in 2 tablespoons of cold butter.
  • This will smooth the sauce out.
  • Cook and drain pasta.
  • Toss with confetti sauce and serve.

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Reviews

  1. This is a very tasty and forgiving recipe. I kept some vegetable quantities the same but reduced others (corn) and added a little more tomato sauce. It all turned out beautifully and we loved it.
     
  2. Good. I was suspicious of the high vegetable quantities and whether they would be overpowering the pasta & chicken so I cut them down. My husband loved it. I thought it was just okay. I'll make it again but something was missing for me.
     
  3. Made this for supper last night! Flavourful to say the least. Didn't change a thing. I recommend it highly.
     
  4. Delicious and perfect for a pasta family dinner. We all went back for seconds--the four of us had at least 2 helpings, with 2 lunch leftover meals in the freezer. The only change I made to this recipe is that I omited the salt, and instead of garlic and onion powder I used garlic and onion salt. I also was out of cumin, so I omited that also. I wasn't sure what size cans of corn to use so I used one big and one small--next time I will use two small. Thanks Gingerbee for sharing your Confetti Penne Pasta recipe--it's a keeper that will be perfect all year round.
     
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RECIPE SUBMITTED BY

I'm a "newbee" to this site, but not to cooking. I love great food and to share recipes and this site is great! I don't know where the information of a "fry cook" came from, but I would consider myself anything else but that :) A NYC girl originally, lived in London and Canada where I am now. Met lots of interesting people along life's way who taught me a great deal and enriched my life with their knowledge of cooking. With my children now adults, the family has doubled in size and my commitment to making memories to pass down to another generation inspires me to cooking. I find cooking a creative expression of one's personality and never tire of new challenges in the kitchen.
 
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