Ingredients
- 12 ounces dry penne rigate pasta
- 190 grams cooked chicken (shredded, 1 1/2 cups)
- 264 grams pickled peppers (sliced mixed peppers, drained, 1 1/2 cups)
- 1/2 cup extra-virgin olive oil
- Salt
- 1 cup basil leaves
How to Make
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Step 1: In a pot of salted boiling water, cook the penne until al dente. Drain, reserving 1/2 cup of the cooking water.
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Step 2: Wipe out the pot; add the chicken, peppers and oil. Cook over moderate heat, stirring occasionally, until hot, 6 minutes. Add the penne and reserved cooking water and cook, tossing, until hot, 3 minutes. Season with salt; stir in the basil and serve.
We hope you enjoy this recipe!
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