Penne With Chicken, Portabella & Peppers - cooking recipe

Ingredients

350 g penne pasta
3 boneless skinless chicken breasts
1/4 cup red wine
3 garlic cloves
1/2 Spanish onions or 1/2 vidalia onion, thickly diced
1/2 red pepper, thickly sliced
1/2 green pepper, thickly sliced
2 portabella mushroom caps, thickly sliced
1 roma tomato, diced
2 tablespoons olive oil
2 cups marinara sauce (I use recipe no. 95168)

Preparation

Cut up chicken into bite sized pieces.
Marinate in wine and 1 crushed clove of garlic for 1 hour.
Cook pasta according to package instructions and set aside.
Chop up all vegetables.
In large skillet heat 1 Tbsp olive oil on med high.
Add chicken and stir-fry until it just turns opaque.
Remove chicken and set aside.
Heat remaining olive oil and add onions and mushrooms.
Stir-fry about 5 minutes.
Add peppers and stir-fry about 5 minutes.
Add tomato and stir fry about a minute.
Put chicken back in for about 2 minutes.
Add in marinara sauce and stir to coat everything.
Add in cooked penne noodles and stir in for a minute.
Serve and enjoy.