Chicken and Penne Puerto Rican Style
Latino Italian Fusion Series Recipe
Ratings
- Prep
- Cook
- Skill
- Casual
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Ingredients
Ingredients for 8 people
- 1 box Barilla® Penne
- 4 tablespoons olive oil
- 2 chicken breast halves
- 2 tablespoons all purpose seasoning with annatto (adobo con achiote), divided
- 1 onion sliced
- 3 garlic cloves, minced
- 1 red bell pepper, seeded and sliced
- 1 green bell pepper, seeded and sliced
- 1 (28 oz) can crushed tomatoes
- 1 tablespoon tomato paste
- ½ cup green olives, pitted and drained
- ½ cup frozen peas and carrots
- 4 tablespoons cilantro, divided
- Salt and pepper to taste
- Grated Parmesan cheese for garnish
Instructions
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Heat the oil in a large nonstick skillet over medium-high heat
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Rub chicken with 1 tablespoon seasoning
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Brown chicken for about 3 minutes each side
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Remove chicken, cut into 1-inch chunks and set aside
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In the same pan, add onion, garlic, peppers and the remaining seasoning. Sauté until onions are translucent, about 6 minutes
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Add tomatoes, tomato paste, olives, peas and carrots, 3 tablespoons cilantro, salt and pepper, and the chicken
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Lower heat to medium and cover. Cook for 20 minutes
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Bring a large pot of salted water to a boil over high heat
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Add the pasta to the boiling salted water and cook per the box’s instructions
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Drain the pasta
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Toss the pasta with the sauce and the remaining cilantro
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Serve with grated Parmesan cheese
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