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Fresh Tomato Chicken with Penne

  • Cooking Time

  • Prep time

  • Serves

  • 8 ounces penne pasta
  • 2 Tbsp. olive oil, divided
  • 2 Tbsp. Knorr® Chicken flavor Bouillon, divided
  • 1 lb. boneless, skinless chicken breasts
  • 3/4 cup chopped red onion, divided
  • 1 red bell pepper, roasted, peeled, seeded and chopped
  • 3 medium tomatoes, seeded and chopped, divided
  • 2 cloves garlic, finely chopped
  • 1 container (16 oz.) Mexican crema
  • 1/4 cup grated Parmesan cheese
  • 1/8 tsp. ground black pepper
  • 2 Tbsp. thinly sliced fresh basil leaves or cilantro leaves
  • 1 Cook penne according to package directions, reserving 1/4 cup pasta cooking water before draining.
  • 2 Combine 1 tablespoon olive oil with 1 tablespoon Knorr® Chicken flavor Bouillon. Coat chicken breasts with oil mixture. Grill or broil until thoroughly cooked. Set aside and keep warm.
  • 3 Heat remaining 1 tablespoon oil in large nonstick skillet over medium heat and cook 1/2 cup onion, stirring occasionally, until tender, about 4 minutes. Stir in roasted red peppers and cook, stirring occasionally, 2 minutes. Add 1/2 of the tomatoes and garlic and cook, stirring occasionally, until tomatoes are beginning to break down, about 2 minutes. Stir in crema, remaining 1 tablespoon Knorr® Chicken flavor Bouillon and reserved pasta water and bring to a boil over medium-high heat. Reduce heat and simmer, stirring frequently, until slightly thickened, about 2 minutes. Stir in Parmesan cheese and black pepper.
  • 4 Combine remaining 1/4 cup onion, remaining tomatoes and basil in medium bowl; set aside.
  • 5 Slice chicken. Stir hot pasta into skillet; toss to coat. Arrange pasta on serving platter, then top with sliced chicken and tomato mixture. Garnish, if desired, with additional basil leaves.