Pepper Penne

The balance between work and home life hasn’t been so easy for me these past few weeks. You may have noticed in my lack of posting on the blog. It may be because of the, what seems to be a never-ending, winter. I even blogged about the negative impact winter can have on people; it’s not a good feeling.

But what better way to get over this than experimenting with new foods and dishes? I call this dish Pepper Penne. I didn’t know how delicious this dish could be. When my mom made it, I couldn’t resist trying to make it myself. It came out very delicious and I had a great time cooking it. If you want to get the recipe, see my steps below.


32 oz. of chicken broth (to boil the penne)

4 chopped chicken wings

1 cup of chopped green and red bell pepper

1/2 cup of cilantro

1 tbsp. ground annatto seeds

salt and pepper

1 tbsp. of oregano

1 tbsp. olive oil


1. Pour the chicken broth in a pot and bring to a rapid boil. You can add water if it’s not enough to boil the penne. After it’s boiling, pour the penne and boil until tender. Drain the penne.

2. In a pan, add 1 cup of water, olive oil and the chopped chicken wings. Add your desired seasoning. For this dish, I added salt, pepper, oregano, and ground annatto seeds for color. I prefer not to specify on the amount because everyone has their own tastebuds.

3. Stir-fry the chicken. Once chicken has turned tender, add the cilantro and chopped bell pepper.

4. For this last step, make sure the water in the chicken hasn’t fully evaporated. You want the chicken to be cooked but moist. After step 3, mix the chicken with the penne. The ground annatto in the chicken will give color to the penne. After the penne has absorbed the color, it is time to serve and enjoy.


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