Penne With Chicken, Red Peppers, White Beans And Capers
serves 2-4
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1 red bell pepper, thinly sliced
2 boneless skinless chicken breasts halves, thinly sliced
2 tablespoons olive oil
3/4 pound penne
1 15-ounce can white beans, rinsed and drained
1 tablespoon capers, rinsed and drained
prep: 15 minutes
total: 45 minutes
large pot
colander
sauté pan
tongs
1. Bring a large pot of water and 2 teaspoons salt to a boil. Add the pasta and cook until al dente. Reserve 1 cup of the pasta water.
2. Meanwhile, prep all the ingredients. Cut the chicken into thin strips and season them generously with salt and pepper.
3. Heat half the olive oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the chicken and stir briefly. Leave the chicken alone to brown for 2-4 minutes. Stir it again and and let it brown 2-4 minutes more. Remove the chicken to a plate.
4. Heat the remaining olive oil in the same pan over medium heat. Stir in the pepper and season it with a sprinkling of salt and pepper. Cook, stirring occasionally, until the peppers begin to turn soft, 2-4 minutes.
5. Return the chicken to the pan along with 1/4 cup of the pasta water and the white beans. Cook, stirring occasionally, until the chicken is cooked through, 4-6 minutes.
6. Drain the pasta and toss it with the chicken and peppers for a minute or so, adding more pasta water if it looks too dry. (There should be just enough liquid in the pan to coat the pasta.) Stir in the capers. Season to taste with salt and pepper.
2. Meanwhile, prep all the ingredients. Cut the chicken into thin strips and season them generously with salt and pepper.
3. Heat half the olive oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the chicken and stir briefly. Leave the chicken alone to brown for 2-4 minutes. Stir it again and and let it brown 2-4 minutes more. Remove the chicken to a plate.
4. Heat the remaining olive oil in the same pan over medium heat. Stir in the pepper and season it with a sprinkling of salt and pepper. Cook, stirring occasionally, until the peppers begin to turn soft, 2-4 minutes.
5. Return the chicken to the pan along with 1/4 cup of the pasta water and the white beans. Cook, stirring occasionally, until the chicken is cooked through, 4-6 minutes.
6. Drain the pasta and toss it with the chicken and peppers for a minute or so, adding more pasta water if it looks too dry. (There should be just enough liquid in the pan to coat the pasta.) Stir in the capers. Season to taste with salt and pepper.
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