- 4 chicken parts or 2 boneless chicken breasts cut into pieces. drumsticks or thighs or a combination
- 1 green pepper seed removed and cut into slices
- 1 red pepper seed removed and cut into slices
- 1 medium-size onion cut into slices
- 1 heaping tablespoon minced garlic jarred
- 3/4 cup chicken broth
- 1/2 cup mayonnaise
- 1/2 box penne pasta
- salt and pepper
- 1 Tablespoon olive oil
- 1 Tablespoon butter
We start the recipe by sautéing boneless skinless chicken chunks that have been seasoned with salt and pepper in 1 Tablespoon of olive oil and 1 Tablespoon of butter. (You can also use bone-in chicken thighs or drumsticks. Saute the chicken parts with the skin on until they are very brown on all sides. The chicken drumsticks or thighs won’t cook all the way through in the skillet. When the chicken parts are as brown as you can get them, remove from the skillet and put them in a baking dish. Put the baking dish in a 375-degree preheated oven for about 30 minutes or until done to your satisfaction.) After the chicken parts are cooked to your satisfaction proceed with the recipe directions as written.)
Using the same skillet that you sauteed the chicken in (there’s lot of flavor in that pan), place your green and red pepper strips, sliced onion and minced garlic in the pan and saute until soft. Remove from pan, and set aside. Drain the pan of grease and wipe it out, your going to use it again.
Next, cook your pasta, drain it and set it aside.
Place the cooked boneless chicken chunks( or the baked chicken thighs or drumsticks if using) back into the frying pan along with the pepper/onion mixture and pasta. In a medium bowl whisk together the chicken broth and mayonnaise, pour it into the frying pan. I know right now it looks a little thin, but within a few minutes it thickens up nicely. On medium heat, cook the ingredients until the sauce thickens, which only takes a few minutes.
You could also make this using broccoli. Steam the broccoli and add it to the pan at the end when everything is combined with the sauce.