Enjoy the creamy richness of this skillet dish with Italian influences. Tender chicken slices, colorful bell peppers, and cherry tomatoes are cooked in a rich cream sauce and then mixed with penne pasta that is just right. The meal is quick and easy to make, and it tastes great!
Ingredients: 2 boneless, skinless chicken breasts, thinly sliced. 2 tablespoons olive oil. 1 teaspoon Italian seasoning. Salt and black pepper to taste. 2 cloves garlic, minced. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 cup cherry tomatoes, halved. 1 cup chicken broth. 1 cup heavy cream. 8 ounces penne pasta, cooked according to package instructions. 1/2 cup grated Parmesan cheese. Fresh parsley for garnish.
Instructions: In a skillet, heat olive oil over medium-high heat. Season chicken slices with Italian seasoning, salt, and pepper. Add chicken to the skillet and cook until golden brown and cooked through, about 5-6 minutes per side. Remove chicken from skillet and set aside. In the same skillet, add minced garlic, red bell pepper, and yellow bell pepper. Saut until peppers are tender, about 3-4 minutes. Add cherry tomatoes and cook for another 2 minutes. Pour in chicken broth and heavy cream, stirring to combine. Let the mixture simmer for 5 minutes until slightly thickened. Stir in cooked penne pasta and grated Parmesan cheese until well combined. Add cooked chicken back to the skillet, tossing everything together. Garnish with fresh parsley before serving.
Prep Time: 15 minutes
Cook Time: 20 minutes
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