Chicken Penne Italiano

Recipe View Bring a large pot of lightly salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente, typically 8 to 10 minutes. Drain well, reserving about 1/2 cup of the pasta water. Set aside.

Recipe View In a small bowl, whisk together the cornstarch and chicken broth until completely smooth. Set aside.

Recipe View Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant, being careful not to burn it.

Recipe View Add the cubed chicken to the skillet and cook, stirring occasionally, until browned and cooked through, about 8 to 10 minutes. Ensure the internal temperature reaches 165°F (74°C).

Recipe View Add the sliced onion, green bell pepper, and red bell pepper to the skillet. Cook, stirring occasionally, until the vegetables are tender-crisp, about 5 to 7 minutes.

Recipe View Stir in the diced tomatoes, oregano, and basil. Bring to a simmer and cook for about 10 minutes, allowing the flavors to meld together.

Recipe View Pour in the chicken broth mixture and white wine (if using). Simmer for another 5 minutes, stirring occasionally, until the sauce has thickened slightly.

Recipe View Add the cooked penne pasta to the skillet and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Simmer for about 2 to 3 minutes, until the pasta is heated through.

Recipe View Serve immediately, garnished generously with freshly grated Parmesan cheese.