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  • The base number of servings for this recipe is 10
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    Chicken and Penne Puerto Rican Style

    This recipe is inspired by Puerto Rican cuisine and is a twist on the traditional dish arroz con pollo. Here, the rice is replaced with nutty pasta and tossed in a tomato sauce laced with peppers, onion, garlic, olives, and cilantro. 


    Ingredients
    4
    tablespoons
    Olive Oil
    2
    chicken breast halves
    2
    tablespoons
    adobo with achiote
    1
    onion, sliced
    3
    cloves
    garlic. minced
    1
    red bell pepper, seeded and sliced
    1
    green bell pepper, seeded and sliced
    1
    28 ounce can crushed tomatoes
    1
    tablespoon
    tomato paste
    1/2
    cup
    green olives, pitted and drained
    1/2
    frozen peas and carrots
    4
    tablespoons
    cilantro, divided
    1
    box Barilla penne
    *
    Salt and pepper, to taste
    *
    grated parmesan cheese, for garnish
    Directions
    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. 9. 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.

    The base number of servings for this recipe is 10
    OK

    Categories 

    Chicken

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