| Prep time: | 25 Min |
| Cook time: | 30 Min |
| Ready in: | 55 Min |
| SERVINGS: |
| Original yield: 4 servings |
INGREDIENTS
* 8 ounces dry penne pasta
* 1 tablespoon cornstarch
* 1 (15 ounce) can chicken broth
* 2 tablespoons olive oil
* 1 tablespoon garlic, minced
* 4 skinless, boneless chicken breast halves - cut into cubes
* 1 onion, sliced
* 1/2 green bell pepper, seeded and thinly sliced
* 1/2 red bell pepper, seeded and thinly sliced
* 1 (16 ounce) can diced tomatoes
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 1/4 cup medium-dry white wine
* 1/2 cup freshly grated Parmesan cheese
DIRECTIONS
* Bring a large pot of lightly salted water to a boil. Add the penne pasta and cook until al dente, 8 to 10 minutes. Drain, and reserve pasta.
* Whisk the cornstarch and chicken broth together in a bowl until smooth. Set aside until needed.
* Heat the olive oil in a skillet over medium heat. Add the garlic and chicken; stir and cook until the chicken is no longer pink and juices run clear, about 10 minutes. Stir in the onion, and green and red peppers; cook until tender, about 5 minutes. Stir in the chicken broth mixture, oregano, basil, and wine, if desired. Stir in the cooked pasta, and simmer over medium heat until thoroughly heated through, about 5 minutes. Serve garnished with Parmesan cheese.
