• Prep Time: 10 mins
  • Cooking Time: 20 mins
  • Serves: 8

Roasted Pepper Chicken Penne

  • Recipe Submitted by on

 Ingredients List

  • 1 pound chicken tenders or boneless chicken breasts (strips cut into 1 inch pieces)
  • ¼ cup balsamic vinegar
  • 1 package penne pasta (16 ounces)
  • 1 medium onion (cut in half and thinly sliced)
  • 4 garlic cloves (minced)
  • ¼ cup olive oil
  • 1 can crushed tomatoes (28 ounces)
  • 1 cup roasted sweet red peppers (drained and sliced)
  • 1 cup chicken broth
  • 3 teaspoons Italian seasoning
  • ¼ teaspoon salt
  • 1 cup Parmesan cheese (shredded or grated)


Cut chicken into 1 inch cubes and place them in a zip lock bag. Pour in the balsamic vinegar and marinate in the refrigerator for 15 minutes; drain and discard vinegar.
While chicken is marinating cook pasta according to package directions and drain.
Using the oil in a large skillet cook the onion and garlic for 1 minute. Add the chicken and cook until juices run clear. Stir in the broth, red pepper, Italian seasoning, crushed tomatoes, and salt.
Cook until heated through. Fold the chicken tomato mixture into the pasta.
Serve hot garnished with the Parmesan cheese

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