Composition / ingredients
Step-by-step cooking
Step 1:
How to make penne with chicken and bell pepper? Prepare simple foods. Pepper is better to take different colors - the finished dish will be colorful! Peel the Bulgarian pepper from the seeds and cut into strips. Cut the onion into cubes.
Step 2:
Cut the chicken fillet into strips.
Step 3:
Heat the vegetable oil in a deep frying pan and fry our chicken. We need a crust to appear on the fillet, it's 10 minutes.
Step 4:
Then put the finished fillet in a plate.
Step 5:
Add chopped bell pepper and onion to the pan, fry, stirring, until soft.
Step 6:
Add our fillet to the finished vegetables.
Step 7:
Season with salt-pepper, herbs, ground paprika, mix.
Step 8:
Pour the milk into the pan, mix everything, warm it up for 5-6 minutes, stirring, so that the milk almost boils.
Step 9:
Then add our Penne pasta. Stir and simmer until the pasta is ready. Stir the dish periodically.
Step 10:
A minute before the dish is ready, grate the cheese on a coarse grater.
Step 11:
Add the cheese to the pan, mix well, it melts instantly!
Step 12:
Turn off the heat, cover the pan tightly, let the dish stand for a couple of minutes.
Step 13:
Our Penne dish with chicken and bell pepper is ready! Serve with fresh vegetables.
Step 14:
Cook for health, bon appetit!
For this dish, take colorful Bulgarian peppers - it will look very colorful on the plate. You can serve it with fresh or pickled vegetables.
How to cook pasta properly, how to cook pasta al dente, how to choose a quality product to avoid disappointment and much more, read the article "Pasta and pasta - the subtleties of choice and secrets of cooking" .
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sweet pepper - 27 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Cheese "lo spalmino" - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Paprika - 289 kcal/100g
- Pepper - 26 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Penne - 330 kcal/100g
- Italian herbs blend - 259 kcal/100g
