Harvest Pepper and Chicken Pasta recipe
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Ingredients
- 1 (16 ounce) package bow-tie pasta olive oil 2 chicken breasts, cut into thin strips 1 onion, diced 1 orange bell pepper, diced 1 red bell pepper, diced 1 clove garlic, minced, or more to taste 1 teaspoon dried basil ½ teaspoon red pepper flakes ½ (26 ounce) jar tomato sauce (such as Newman's Own®)
Nutrition Info
- 550.9 caloriescarbohydrate: 94.1 gcholesterol: 32.3 mgfat: 7.7 gfiber: 6.9 gprotein: 29 gsaturatedFat: 1.5 gservingSize: -sodium: 520.5 mgsugar: 11.1 gtransFat: : -unsaturatedFat: : -
Directions Harvest Pepper and Chicken Pasta
Directions
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Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Heat oil in a skillet over medium-high heat. Add chicken strips, cook and stir until no longer pink in the center and the juices run clear, 5 to 7 minutes. Transfer to a plate lined with paper towels.
Reduce heat under skillet to medium, add onion, orange bell pepper, red bell pepper, garlic, dried basil, and red pepper flakes to skillet. Cook and stir until onions are translucent and peppers are softened, 3 to 5 minutes. Add tomato sauce, heat for about 2 minutes. Add chicken, cook for another 2 to 3 minutes. Portion cooked pasta into bowls, spoon chicken and sauce mixture on top.