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Penne with Chicken, Carmelized Onions and Red Peppers

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Ingredients

  • 2 tablespoons olive oil
  • 3 onions, halved and sliced thin
  • 1/4 teaspoon light brown sugar
  • 2 red bell peppers, stemmed, seeded and cut into matchsticks
  • 1 pound boneless, skinless chicken breasts, trimmed and sliced thin
  • 6 garlic cloves, minced
  • 2 teaspoons minced fresh thyme
  • 1/8 teaspoon red pepper flakes
  • 2 teaspoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup dry white wine
  • 1/2 cup grated parmesan
  • salt and pepper
  • 12 ounces whole-wheat penne
  • 1/2 cup shredded fresh basil

Details

Preparation

Step 1

1. Heat 1-1/2 teaspoons of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the onions and sugar and cook until softened, about 5 minutes. Reduce the heat to medium-low and continue to cook, stirring often, until the onions are a dark golden and carmelized, 20 to 25 minutes. Stir in the bell peppers, and cook until softened, about 5 minutes longer. Transfer to a bowl.

2. Add 1-1/2 teaspoons more oil to the skillet and return to high heat until just smoking. Add the chicken, break up any clumps, and cook until lightly browned but not fully coooked, about 3 minutes. Transfer to the bowl with the vegetables.

3. Add the remaining tablespoon oil, garlic, thyme and red pepper flakes to the skillet and cook over medium heat until fragrant, about 1 minute. Stir in the flour and cook for 1 minute. Slowly whisk in the broth and wine and bring to a simmer, scraping any browned bits. Cook, stirring occasionally, until the sauce has thickened, about 15 minutes.

4. Return the chicken and vegetables with any accumulated juice to the skillet. Simmer until the chicken is cooked through, about 1 minute. Off the heat, stir in the cheese and season with salt and pepper to taste.

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