Raspberry Chicken with Penne

Raspberry Penne Inspired by Player’s Lounge Bonnyville

A twist on the basic penne and sauce with some shortcuts so you can get this in the table quickly. A great weeknight meal.

Ingredients for a serving of 4

2 chicken breasts sliced into 1/2 inch strips

*Shortcut- buy precooked chicken breast strips.

Red Onions raw sliced and chopped 1/4 cup

Yellow pepper raw diced 1/2 cup

Black peppercorns 1 teaspoon

Whipping cream 1/2 cup (for a healthier version use 1/2 cup of yogurt)

White wine 1/4 cup (again for a healthier version use water … but who wants to be that healthy!)


Raspberry vinegriette 1/4 cup- again, for a fast weeknight version, a bottled version is perfectly acceptable.

1 cup fresh raspberries.

1/2 cup feta cheese.

2 cups penne noodles. I used Satellite Gluten free.



Put 3 cups of water on to boil, adding a dash of salt to the water. When the water is boiling, add the penne noodles. Turn your burner down to medium so the pot doesn’t boil over, but high enough to continue a low boil. Cook the noodles until al dente (which is cooked to being firm to the bite). Drain and rinse.

While pasta is cooking, cut your chicken into strips and saute in a hot pan qith a splash of oil until juices run clear. Add onions and peppers and cook until soft, stirring. Add the whole peppercorns and heat.

Pour in the vinegriette and wine stirring to declare the drippings in the pan. Cook to reduce the liquid down. Add the cream stirring as the sauce thickens.

Dish your penne onto the plate topping with sauce, fresh raspberries and a sprinkle of feta.

Serve with a white or rose wine