AuthorHeather Erica von BargenDifficultyBeginnerThis is a great summer recipe. It's light, easy, and cooks quickly on a cooktop. No oven required!
6 oz or 170 grams penne pasta
2 tbsp extra virgin olive oil
4 cloves of garlic, minced
1 red hot chili pepper, diced and de-seeded.
1 lb or 450 grams of skinless, boneless chicken breast cut into cubes
1 cup chopped fresh tomato
¼ cup fresh basil leaves, chopped
Finely shredded Parmesan cheese
Freshly ground black pepper
salt
1
Put a large pot of water on medium high heat to bring to a boil for the pasta.
2
When it reaches a boil, add a spoon of salt and then the penne.
3
Heat 1 tablespoon of the oil in a pot or skillet large enough to contain the pasta and tomatoes later.
Add garlic and the red pepper and stir for a minute.
4
Add the chicken and 1/2 teaspoon of salt and cook for several minutes, until chicken is no longer pink, stirring frequently.
5
When the pasta is done, add it to the chicken along with the tomatoes and basil. Add remaining oil to coat lightly and mix it all up.
6
Sprinkle each serving with Parmesan cheese and fresh black pepper.
Buon appetito!
Ingredients
6 oz or 170 grams penne pasta
2 tbsp extra virgin olive oil
4 cloves of garlic, minced
1 red hot chili pepper, diced and de-seeded.
1 lb or 450 grams of skinless, boneless chicken breast cut into cubes
1 cup chopped fresh tomato
¼ cup fresh basil leaves, chopped
Finely shredded Parmesan cheese
Freshly ground black pepper
salt
