Entree: Italy – Pollo e Porri con Penne (Chicken and Leeks with Penne)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 12 oz (340 g) penne
- 3 boneless skinless chicken breasts, approx. 8 oz (225 g) each
- 4 cloves garlic (approx. 12 g), thinly sliced
- 3 medium leeks, white and light green parts only, sliced, approx. 12 oz (340 g)
- 1 medium red onion, thinly sliced, approx. 6 oz (170 g)
- 1 green bell pepper, cored and sliced, approx. 6 oz (170 g)
- 1 red bell pepper, cored and sliced, approx. 6 oz (170 g)

Instructions

1. Cook the penne in boiling water until al dente; reserve 1 cup (240 ml) pasta water and drain.
2. Trim and wash leeks thoroughly, then slice; slice the red onion and bell peppers; slice the garlic thinly.
3. Cut the chicken breasts into bite-size pieces. Heat a large nonstick skillet over medium-high heat and cook the chicken pieces until cooked through, 6–8 minutes; transfer to a bowl.
4. Add a splash of reserved pasta water to the hot skillet to deglaze, then add the leeks and red onion and cook until softened, about 5 minutes.
5. Add garlic and bell peppers and cook until peppers are tender-crisp, 3–4 minutes, adding small amounts of reserved pasta water as needed to prevent sticking.
6. Return the chicken to the skillet, add the drained penne and 1/4 cup (60 ml) reserved pasta water; toss gently to combine and warm through.
7. Serve immediately, dividing into 4 portions.