Creamy Penne Arrabiata With Veg

• 12 oz. Penne
• 1 can diced tomatoes
• 1/2 cup heavy cream
• 1/2 cup red wine
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 onion, diced
• 12 cremini mushrooms, sliced
• 1/4 yellow pepper, sliced into 1/2" cubes
• 1/4 orange pepper, sliced into 1/2" cubes
• 20-30 green beans, sliced into 1" strips
• 2 tsp crushed red peppers
• 1 tsp Basil,
• 1 lb chicken thighs, sliced
• parmesian cheese, to taste
• salt, to taste
• pepper, to taste

1. 1. Heat 2 tbsp olive oil in a large skillet under medium heat.
2. 2. Add onions and cook until opaque and tender (5-10 minutes).
3. 3. Add garlic and cook for 30 seconds. Add mushrooms and increase heat to medium-high. Cook until mushrooms are almost cooked through (10 minutes). Salt and pepper to taste.
4. 4. Add red wine and allow it to reduce (5 minutes).
5. 5. Reduce heat and add tomatoes, peppers, crushed peppers, green beans, basil and simmer for at least 30 minutes. Salt and pepper to taste.
6. 6. Meanwhile, in a separate small skillet under medium-high heat, heat the remaining oil and cook the chicken (~5 minutes).
7. 7. Boil water and cook the penne according to the instructions on packaging.
8. 8. Before serving, add cream until desired color and taste is achieved.

penne, tomatoes, heavy cream, red wine, olive oil, garlic, onion, cremini mushrooms, yellow pepper, orange pepper, green beans, red peppers, basil, chicken thighs, parmesian cheese, salt, pepper

Taken from www.epicurious.com/recipes/member/views/creamy-penne-arrabiata-with-veg-51133891 (may not work)