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