Penne Rigate and Portobellos with Black Pepper


  • 500 g of Penne Rigate De Luigi
  • 350 g of chicken breast, sliced into strips
  • 3 portobello mushrooms
  • 2 garlic cloves
  • 2 red peppers, sliced into strips
  • 1/2 glass of white wine
  • 1 sprig of rosemary
  • 8 tablespoons of olive oil
  • Fine ground black pepper
  • Salt


  1. In a pan, fry the garlic, chicken, rosemary, peppers, and mushrooms in olive oil.
  2. Add the white wine, let it evaporate, add salt and black pepper, and cook for 10 minutes.
  3. Cook the Penne Rigate De Luigi according to the instructions on the package and drain.
  4. Mix the pasta with the seasoning while still hot.

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