F&W’s Justin Chapple uses only six ingredients in his simple and spicy pasta; it’s a perfect weeknight meal.
Slideshow:More Penne Pasta Recipes
12 ounces penne rigate
1 1/2 cups cooked shredded chicken
1 1/2 cups sliced mixed pickled peppers, drained
1/2 cup extra-virgin olive oil
1 cup basil leaves
How to Make It
In a pot of salted boiling water, cook the penne until al dente. Drain, reserving 1/2 cup of the cooking water.
Wipe out the pot; add the chicken, peppers and oil. Cook over moderate heat, stirring occasionally, until hot, 6 minutes. Add the penne and cooking water and cook, tossing, until hot, 3 minutes. Season with salt; stir in the basil and serve.
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