EASY comfort food to feed a crowd that's ready in 25 minutes!! Tender chicken and penne pasta with red peppers, green beans, and everything is coated with Asiago CHEESE for the family dinner win!!
12ouncespenne pastacooked according to package directions and drained; set aside
4tablespoonsolive oil
1 to 1.25poundsboneless skinless chicken breastdiced into bite-sized pieces
1large red bell pepperseeded and diced into small pieces
2cupsgreen beans or haricots verthalved or trimmed into bite-sized pieces
3 to 5clovesgarlicfinely minced or pressed
1 to 2teaspoonskosher saltor to taste
1teaspoonfreshly ground black pepperor to taste
2cupsshredded asiago cheeseabout 12 ounces
1 to 2tablespoonsfresh basilfinely minced
Instructions
To a large pot, cook the pasta according to package directions, drain; set aside. While the pasta cooks, continue with the recipe.
To a very large skillet, add the olive oil, chicken, and cook over medium-high heat for about 5 minutes or until done; stir and flip intermittently to ensure even cooking.
Add the red pepper, green beans, cover, and allow vegetables to steam for about 4 minutes, or until vegetables begin to soften.
Add the garlic and cook for about 1 minute, or until fragrant; stir nearly continuously.
Evenly sprinkle with salt, pepper, and stir to combine.
Add the pasta and stir to combine.
Add the cheese and toss and stir to combine; stir nearly continuously until melted.
Add the basil, stir to combine, and taste for seasoning balance. Add more salt, pepper, or basil if desired and serve immediately.
Notes
Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.