Confetti Penne Pasta Food

CAPONATA PASTA

Steps:

• Heat the oil in a large pan and cook the onion for 8-10 mins until starting to caramelise (or for longer if you have time - the sweeter the better). Add the garlic for the final 2 mins of cooking time.
• Tip in the mixed veg, tomatoes, capers and raisins. Season well and simmer, uncovered, for 10 mins, or until you have a rich sauce.
• Meanwhile, boil the kettle. Pour the kettleful of water into a large pan with a little salt and bring back to the boil. Add the pasta and cook until tender with a little bite, then drain, reserving some of the pasta water. Tip the pasta into the sauce, adding a splash of pasta water if it needs loosening. Scatter with the basil leaves and parmesan, if you like, and serve straight from the pan

CONFETTI PENNE PASTA

Steps:

• Slice chicken breasts into thin strips.
• Place in bowl; season with salt, pepper and 2 cloves of pressed garlic.
• Set aside covered for 1/2 hours.
• In a large fry pan, over med-high heat, brown chicken strips in olive oil.
• Remove chicken with slotted spoon from pan and set aside into a clean bowl.
• In the same fry pan, lightly sauté onions and 2 cloves of garlic for 2 minutes.
• Add cumin, hot pepper flakes and stir for 2 minutes more just to release flavor of cumin and heat of pepper flakes.
• Add corn, celery, red peppers, brown sugar, Worcestershire and vinegar stirring to loosen chicken flavor bits in the pan and to "deglaze" the pan and cook for 2 minutes more.
• Add tomato sauce, grated carrot, black olives, garlic powder, onion powder, dried basil, oregano and return chicken to the pan along with any juices left from the chicken in the bowl.
• Cook mixture covered over medium heat just until peppers and zucchini are tender; 15-20 minutes (or the way you like them--soft or crunchy?).
• Adjust salt and pepper to taste.
• Remove from heat and stir in 2 tablespoons of cold butter.
• This will smooth the sauce out.
• Cook and drain pasta.
• Toss with confetti sauce and serve.