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Italian Chicken Pasta Toss (Pampered Chef)


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Rate this recipe 3.9/5 (14 Votes)


  • 6 oz (175 g) uncooked bow tie pasta (about 2 1/2 cups/625 mL)
  • 2 plum tomatoes
  • 1 small onion
  • 1 medium zucchini
  • 1 small yellow or red bell pepper
  • 8 oz (250 g) boneless, skinless chicken breasts
  • 2 tsp (10 mL) olive oil
  • 2 garlic cloves, pressed
  • 1/2 cup (125 mL) frozen peas
  • 1 tsp Italian Seasoning Mix
  • 1 tsp salt
  • Grated fresh Parmesan cheese (optional)


Adapted from


Step 1

Cook pasta according to package directions in (4-qt./3.8-L) Casserole; drain and keep warm.
Meanwhile, dice tomatoes using Santoku Knife and chop onion with Food Chopper. Slice zucchini into 1/2-inch-thick (1-cm) pieces with Crinkle Cutter. Cut bell pepper into thin strips and chicken crosswise into 1/2-in. (1-cm) strips using Utility Knife.
Heat oil in (12-in./30-cm) Skillet over medium-high heat 1-3 minutes or until shimmering. Press garlic into Skillet using Garlic Press. Add chicken. Cook and stir 4-5 minutes or until chicken is no longer pink. Add onion, zucchini, bell pepper, peas, seasoning mix and salt; cook 2 minutes. Add tomatoes and cook 1-2 minutes, stirring gently until heated through. Remove Skillet from heat and stir in pasta. Serve with Parmesan cheese, if desired.

6 servings
Nutrients per serving:
Calories 190, Total Fat 2.5 g, Saturated Fat 0 g, Cholesterol 20 mg, Carbohydrate 27 g, Protein 14 g, Sodium 430 mg, Fiber 3 g

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