Penne with Three Peppers and Chicken Breast
(Penne ai Tre Peperoni e Petto di Pollo)
Yield: 50 servings
Ingredients
2 cups extra virgin olive oil
10 lb chicken breast, boneless, skinless, cut into strips
to taste salt
to taste black pepper, freshly ground
5 lb white onion, cut into strips
8 sprigs fresh thyme
5 lb green pepper, diced into ½ inch pieces
5 lb red pepper, diced into ½ inch pieces
5 lb yellow peppers, diced into ½ inch pieces
2 qt water
12 lb pre-cooked Barilla Penne Pasta
5 oz fresh Italian parsley, chopped
Heat one cup olive oil in a large skillet over medium heat. Add chicken; season with salt and pepper to taste. Sauté until chicken is cooked through. Remove chicken from skillet and set aside.
Add remaining olive oil to skillet and heat over medium heat. Add onions and the sprigs of thyme. Sauté for 5 minutes.
Add peppers and water. Sauté until peppers are tender.
Add chicken to skillet and toss.
Add pre-cooked pasta to mixture and heat until thoroughly heated.
Sprinkle with chopped parsley
Pre-cooking Barilla Pasta:
• Use one part pasta to five parts strong salted water.
• Add pasta to boiling water and stirred at once.
• Cook for six minutes.
• Cool in ice water and drain very well, add some olive oil.
• Cover well and store in refrigerator until usage.
Note:
All short cut pasta can be substituted by another short cut. Be creative!
