Caper, Roasted Red Pepper, and Preserved Lemon Mostaciolli

Name: Caper, Roasted Red Pepper, and Preserved Lemon Mostaciolli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 tbsp extra virgin olive oil; 0.25 cup onion; 1 tbsp capers; 1 tbsp roasted red pepper; 1 tbsp preserved lemon; 1 tbsp tomato paste; 1 lb chicken breast; 1 can diced tomatoes (14 ounce); 8 oz penne; 0.25 cup parmigiano-reggiano cheese

Chicken, red pepper and preserved lemon come together in this Moroccan dish, simmered on the stove. It's finished with cheese.

30 min · Serves 4 · Easy

Method

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Time: Prep 10 min · Cook 20 min · 30 min total
Difficulty: easy

1
Boil 8 oz penne in salted water. In a heated pan add the first six ingredients to a heated pan. Sautee for five minutes before adding the chicken.
2
Cook for fifteen minutes or until chicken is done. Add mostaciolli to sauce. Top with cheese. Serve.