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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
Salt
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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