Penne rustica

Penne rustica

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
450g penne pasta
Cooked chicken, cut into 2 1/2cm pieces
80g jarred artichoke hearts, quartered
Cooked courgette, cut into 2 1/2cm pieces
185g chopped roasted red peppers
55g chopped oil-packed sun-dried tomatoes
3 roasted Roma (plum) tomatoes, diced
70g sliced pimento-stuffed green olives
10g chopped fresh basil leaves
25g grated Parmesan cheese
1) Cook the penne according to the directions on the package, until al dente. Drain and transfer to a large bowl.

2) Stir in the cooked chicken and all the remaining ingredients.

Serve immediately.

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