Penne with Chicken and Pickled Peppers

F&W’s Justin Chapple uses only six ingredients in his simple and spicy pasta; it’s a perfect weeknight meal.

  • Total Time:
  • Servings: 4

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  • 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
  • Salt
  • 1 cup basil leaves

How to make this recipe

  1. In a pot of salted boiling water, cook the penne until al dente. Drain, reserving 1/2 cup of the cooking water.

  2. 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.

Suggested Pairing

Pair this penne dish with a fresh, juicy, pear-scented Piedmontese white.

Contributed By Photo © Andrew Purcell Published May 2015

1031041 recipes/penne-chicken-and-pickled-peppers 2015-04-15T19:50:30+00:00 Justin Chapple fast|pasta-and-noodles|weeknight-dinner|4|basic-easy|healthy|staff-favorite may-2015 recipes,penne-chicken-and-pickled-peppers 1031041

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