Chicken Pasta Primavera

Chicken Pasta Primavera
Chicken Pasta Primavera

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    red bell pepper (cut into 1 inch pieces)

  • 1

    yellow bell pepper (cut into 1 inch pieces)

  • 1

    green bell pepper (cut into 1 inch pieces)

  • 2

    cloves garlic, minced

  • 1

    can (14.5 ounces) peeled and diced tomatoes

  • 1

    can (10 ounces) diced tomatoes with green chile peppers

  • 1

    pound angel hair pasta

  • 2

    Tbsp. butter

  • 2

    Tbsp. olive oil

  • 4

    boneless, skinless chicken breast halves, cut into bite size pieces

  • 1/2

    tsp. dried basil

  • 1/2

    tsp. dried rosemary

  • 1/2

    tsp. dried thyme

  • 1/2

    tsp. garlic powder

  • 1/4

    cup grated parmesan cheese

Directions

1. In a large skillet over medium heat, cook red, yellow, and green bell peppers in 2 tablespoons olive oil with garlic until just tender. Stir in diced tomatoes and diced tomatoes with chiles, reduce heat to medium-low and simmer 10 minutes. Remove to a serving bowl. 2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain. 3. While pasta is cooking, heat 2 tablespoons oil and butter over medium heat in a large skillet. Cook chicken in butter mixture until juices run clear, 5 to 10 minutes. Place cooked chicken over tomato sauce and sprinkle with basil, rosemary, thyme, garlic powder and parmesan. Serve with cooked pasta.

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