Barilla® Gluten Free Penne with Diced Potatoes

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Ingredients 2 Servings


  • 6 ounces Barilla® Gluten Free Penne
  • ½ cup, Idaho potatoes, small dice
  • 1 clove of garlic
  • 10 parsley leaves
  • 10 basil leaves
  • 3 mint leaves
  • 3 sage leaves
  • 1 tablespoon Parmigiano-Reggiano cheese, (optional)
  • 2 tablespoons extra virgin olive oil
  • ½ medium red bell pepper, small dice
  • Salt and black pepper to taste
 Gluten Fre medium red be;l1 box Barilla® Gluten Free Penne 4 tablespoon, Extra virgin olive oil 4 boneless/skinless chicken thighs 1 Vidalia onion, cut julienne style 1 red pepper, cut julienne style 6 domestic mushrooms, quartered 3 cloves of garlic, chopped 1 tablespoon, Cajun seasoning ½ Cup, White Wine ½ cup heavy cream ½ cup parmesan cheese, grated Salt and black pepper to tast
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  • Bring a large pot of water to a boil, season with salt.
  • Combine pasta and potatoes. Cook pasta according to package directions along with the potatoes.

  • To prepare pesto, combine garlic, cheese (optional), herbs and olive oil in a blender, pulse until smooth. Season with salt and pepper.
  • In a large mixing bowl, combine drained pasta and potatoes. Toss with pesto and (raw) peppers before serving.
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