chicken & pepper penne
Prep time
Cook time
Total time
Serves: 8
  • 1 lb (16 oz) penne or rigatoni pasta (I use low-carb Dreamfields)
  • 1 lb (16 oz) boneless skinless chicken breast, cut into ½ inch pieces
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 to 3 cloves garlic, crushed and minced
  • 2 bell peppers, (red, green, orange or yellow), seeded and chopped
  • 28 oz can crushed tomato sauce
  • 8 to 12 ounces of chicken broth
  • 6 cherry peppers (I use the jarred variety), seeded and finely diced (or substitute ½ jar of hot pepper rings or 2 Italian long hots that have been roasted and finely chopped)
  • 1 cup grated parmesan cheese (4 oz) plus more for serving
  • sat and pepper to taste
  1. Heat the olive oil over medium high heat in a large non-stick saute pan
  2. Add the chicken, and light brown on all sides for 3 to 4 minutes
  3. Remove chicken from pan, and add onions and garlic. Cook until onion is translucent, 2 to 3 minutes
  4. Add bell peppers and continue to cook for another 4 minutes
  5. Add crushed tomato sauce, hot peppers, chicken broth (1 cup or more to thin sauce as desired), and browned chicken
  6. Bring sauce to a gentile boil, then reduce heat, cover, and simmer on low for 30 minutes
  7. In the meantime, cook pasta according to package directions. When cooked, drain and set aside (use a bit of olive oil to keep the drained pasta from sticking together if the pasta is ready before the sauce is done)
  8. Add grated cheese to sauce, and stir.
  9. Check seasoning and add salt and pepper to taste.
  10. Spoon sauce over pasta to serve and serve with extra grated cheese.
Recipe by Feeling Foodish at