A chicken and chorizo lovers' delight! Cooked in cider with garlic and peppers, this recipe offers a light, fresh flavor. Garnish with grated Parmesan cheese. Serve alone, with a tossed green salad, or with garlic bread.
Preparation Time
15 mins
Cooking Time
37 mins
Total Time
52 mins
Calories
1070 Calories
Recipe Instructions
Step 1
Heat olive oil in a large skillet over medium heat. Cook and stir chicken in the hot oil until no longer pink in the center and juices run clear, about 10 minutes. Stir in chorizo and onion; cook for 2 minutes. Add green bell pepper and garlic; cook until softened, about 5 minutes. Stir in tomatoes, apple cider, tomato paste, salt, and pepper; bring to a boil.
Step 2
Mix penne into the skillet. Cover and simmer, adding more cider if needed, until penne is tender, about 15 minutes. Uncover and cook until sauce thickens slightly, about 5 minutes more.
Ingredients
1 clove garlic, minced
1 tablespoon olive oil
salt and ground black pepper to taste
½ onion, chopped
1 green bell pepper, sliced
1 cup penne pasta
1 ½ teaspoons tomato paste
1 (14 ounce) can diced tomatoes
2 skinless, boneless chicken breast halves, cut into chunks
