Penne With Chicken, Portabella & Peppers

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READY IN: 50mins
Recipe by Paul Elliott

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.

Ingredients Nutrition


  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.

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