Ingredients

• 500 g peppers
• 450 g chicken breast
• 350 g penne rigate
• rosemary
• 70 g pitted Taggiasca olives in oil
• garlic
• extra virgin olive oil
• salt

For the recipe of penne with chicken and pepper sauce, cut the chicken breast into strips and then into small cubes. If you have a meat grinder, you can grind it. Peel the raw peppers using the potato peeler, remove the seeds and cut everything into small cubes. Chop the olives.

Brown the diced chicken in a non-stick pan with a sprig of rosemary and a clove of lightly crushed garlic in 2 tablespoons of oil; after 1 'remove the rosemary and garlic and continue to cook the chicken for a maximum of 4-5': the pulp must be well shelled and the liquid part completely evaporated. Add salt when cooked and set aside the sprig of rosemary.

Brown the diced pepper in a pan with 2 tablespoons of oil and a clove of garlic for 2-4 'over a high flame. Turn off, add the chicken, chopped olives and the sprig of rosemary kept aside. Boil the penne in plenty of boiling salted water, drain when al dente, transfer them to the pan with the chicken and sauté for less than 1 '. Serve immediately completing with small tufts of rosemary.

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