Tuesday, October 22, 2013

Chicken and Roasted Capsicum Pasta - WWDH

We were excited to hear that Barilla is now selling gluten-free pasta but it has not arrived at our local stores.  Ronzoni has and tonight, I used their penne, for the first time.   Barillas has many shapes, as well.    I am not sure but I think that the Ronzoni penne which I used tonight is better than the brands, I have cooked with.  I want to make more dishes and also to use Barilla.

I am not sure how to do a taste test using the four brands I have access to.  Too much eating.

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 Tonight, I cooked this dish using roasted red and orange peppers, penne pasta, roasted tomatoes, and shredded chicken.  The minimal sauce was made of oil, vinegar, tomato paste, oregano, basil, sugar, black pepper and salt.  I thought I would want additional sauce but it was fine, coating the pasta and nothing more.  Hubby and I both enjoyed this and hubby had seconds.  I would make this again.

Check out the other Donna Hay cooks and see what they have made.
Gaye, Margaret, Sarah and Kayte  

Tonight's dish was chosen by Margaret and I admire her choice.

Linked to  Sweet and Savoury Sunday


  1. I thought the sauce was really good and you are right, there was definitely enough of it to give it all a great taste. We have been having it for lunches and it just gets better after a day or two.

  2. So glad you liked it. Really can never go wrong with pasta, right? Gluten free not here yet either.


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