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Pennette with Roasted Bell Peppers, Chicken, and Anchovies Recipe

Pennette with Roasted Bell Peppers, Chicken, and Anchovies Recipe

Pennette with Roasted Bell Peppers, Chicken, and Anchovies Recipe

(pennette con peperoni arrostiti, pollo e acciughe)

Preparation time : 40 minutes + 10 minutes cooking time

Ingredients for 4 servings

  • pennette rigate pasta 12 oz (350 g)
  • red bell pepper 7 oz (200 g) about 1 large
  • yellow bell pepper 7 oz (200 g) about 1 large
  • chicken breast 101/2 oz (300 g)
  • anchovy fillets 13/4 oz (50 g)
  • dry white wine 4 tbsp (50 ml)
  • extra-virgin olive oil 3 tbsp (40 ml)
  • basil leaves 3
  • garlic clove 1
  • salt and pepper to taste

Method :

  1. Arrange the peppers in a pan and roast them in the oven at 350° F (180° C) for 15 minutes. When they’re tender, put them in a container and seal it well with plastic wrap (make sure it’s airtight) so they’ll be easier to peel. In the meantime, dice the chicken breast. Then peel the peppers, remove the seeds, and cut them into thin strips.
  2. Brown the chicken with the oil and the whole garlic clove. After a few minutes add the anchovies, basil (cut into strips), and white wine. Let all the liquid evaporate. Add the peppers, season with salt and pepper to taste, and let it all simmer for a minute. Remove the garlic clove.
  3. Boil the pasta in salted water until al dente. Combine it with the sauce and mix well.

Chef’s tips

You can also roast the peppers over the burner on a gas stove, holding them with a large fork and letting them blister over the flame. Placing the roasted peppers in an airtight container makes the cleaning process quicker and easier, because the condensation produced by the high temperature of the pepper helps detach the skin.