Barilla Red Lentil Penne

with Chicken in Zesty Tomato, Olive & Caper Sauce

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Ingredients for 4 people:

  • 1 box Barilla Red Lentil Penne
  • 2 garlic cloves, minced
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon cayenne pepper
  • 3 chicken thighs, boneless and skinned, diced 1 inch
  • 1 cup green olives, pitted and sliced
  • 1 cup black olives, pitted and sliced
  • 2 tablespoons capers, drained
  • 1 28-oz can "San Marzano" Italian tomatoes, crushed
  • 2 tablespoons Italian parsley, chiffonade
  • Salt to taste
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  • Place a large pot of water to a boil. Cook pasta according to package directions.
  • Meanwhile in a skillet sauté garlic and cayenne pepper with olive oil for one minute.

  • Add chicken and brown on all sides, stir in olives and capers; sauté for several minutes then add tomatoes, season with salt as needed; simmer for five minutes.

  • Drain pasta and toss with sauce, stir in parsley before serving.

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