Barilla Red Lentil Penne

with Chicken in Zesty Tomato, Olive & Caper Sauce

Share
Print
  • Prep
  • Cook
  • Skill
    Casual


Ingredients

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

Instructions

  1. 1
    Place a large pot of water to a boil. Cook pasta according to package directions.
  2. 2

    Meanwhile in a skillet sauté garlic and cayenne pepper with olive oil for one minute.

  3. 3

    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.

  4. 4

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

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies