Chicken and Penne Puerto Rican Style

Latino Italian Fusion Series Recipe

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Ingredients for 8 people

  • 1 box Barilla® Penne
  • 4 tablespoons olive oil
  • 2 chicken breast halves
  • 2 tablespoons all purpose seasoning with annatto (adobo con achiote), divided
  • 1 onion sliced
  • 3 garlic cloves, minced
  • 1 red bell pepper, seeded and sliced
  • 1 green bell pepper, seeded and sliced
  • 1 (28 oz) can crushed tomatoes
  • 1 tablespoon tomato paste
  • ½ cup green olives, pitted and drained
  • ½ cup frozen peas and carrots
  • 4 tablespoons cilantro, divided
  • Salt and pepper to taste
  • Grated Parmesan cheese for garnish
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  • 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
  • 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
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