Chicken Pasta Primavera recipe
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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 tablespoons olive oil 2 cloves garlic, minced 1 (14.5 ounce) can peeled and diced tomatoes 1 (10 ounce) can diced tomatoes with green chile peppers 1 pound angel hair pasta 2 tablespoons butter 2 tablespoons olive oil 4 skinless, boneless chicken breast halves - cut into bite size pieces ½ teaspoon dried basil ½ teaspoon dried rosemary ½ teaspoon dried thyme ½ teaspoon garlic powder ¼ cup grated Parmesan cheese
Nutrition Info
- 468.9 caloriescarbohydrate: 49.9 gcholesterol: 58.7 mgfat: 17 gfiber: 4.8 gprotein: 29.1 gsaturatedFat: 4.5 gservingSize: -sodium: 578.4 mgsugar: 4.9 gtransFat: : -unsaturatedFat: : -
Directions Chicken Pasta Primavera
Directions
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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.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.
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.