Chicken Cacciatore Penne
Tender chicken, peppers and mushrooms cook with penne in a garlicky tomato sauce for a hearty, one-pan version of this Italian favourite.
4 min
Prep
21 min
Cook
4
Serves
550
Calories
Macros · per serving
41g protein
69g carbs
9g fat
Ingredients
For 4 servings
- 500 g chicken breast
- 300 g mini penne
- 400 g canned crushed tomato
- 150 g frozen sliced bell pepper
- 100 g frozen diced onion
- 150 g sliced mushroom
- 2 clove garlic
- 1 tbsp olive oil
- 1 tsp dried oregano
- 0.75 tsp salt
- 0.25 tsp black pepper
- 500 ml water
Instructions
- 1
Choose dry mini penne with a 7-minute package cooking time. Mince the garlic, then cut the raw chicken into strips about 1 cm thick. Use the frozen vegetables without thawing.
- 2
Heat the olive oil in a deep 30 cm skillet of at least 4 litres over medium-high heat for 1 minute, uncovered. Add the chicken, onion, bell pepper, mushroom, salt and black pepper. Cook uncovered for 4 minutes, stirring frequently; the chicken will finish cooking in the sauce.
- 3
Stir in the garlic and oregano for 30 seconds. Add the crushed tomato and 500 ml water, scraping the bottom of the pan. Cover, increase the heat to high and bring to a full simmer, about 3 minutes.
- 4
Stir in the dry penne. Leave uncovered and cook at a lively simmer over medium-high heat for 7 minutes, matching the package cooking time. Stir frequently, especially across the bottom, so the pasta cooks evenly and the sauce reduces.
- 5
Check that the pasta is tender and a food thermometer inserted sideways into the thickest chicken strips reads at least 74°C/165°F; continue simmering if needed to reach that temperature. The finished sauce should coat the penne rather than pool like broth. If it looks loose near the end, use high heat for the final minute while stirring. Divide into four portions.
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