Penne With Chicken, Portabella & Peppers

Paul Elliott's Note:

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.

• Total Time: 50 mins
• Prep Time: 30 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 350 g penne pasta
• 3 boneless skinless chicken breasts
• 1/4 cup red wine
• 3 garlic cloves
• 1/2 Spanish onions or 1/2 vidalia onion, thickly diced
• 1/2 red pepper, thickly sliced
• 1/2 green pepper, thickly sliced
• 2 portabella mushroom caps, thickly sliced
• 1 roma tomato, diced
• 2 tablespoons olive oil
• 2 cups marinara sauce (I use recipe no. 95168)

Directions:

1. Cut up chicken into bite sized pieces.
2. Marinate in wine and 1 crushed clove of garlic for 1 hour.
3. Cook pasta according to package instructions and set aside.
4. Chop up all vegetables.
5. In large skillet heat 1 Tbsp olive oil on med high.
6. Add chicken and stir-fry until it just turns opaque.
7. Remove chicken and set aside.
8. Heat remaining olive oil and add onions and mushrooms.
9. Stir-fry about 5 minutes.
10. Add peppers and stir-fry about 5 minutes.
11. Add tomato and stir fry about a minute.
12. Put chicken back in for about 2 minutes.
13. Add in marinara sauce and stir to coat everything.
14. Add in cooked penne noodles and stir in for a minute.
15. Serve and enjoy.