Chicken Pasta Primavera
Prep
20m
Cook
15m
| Category: | Breakfast & Brunch |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Chicken Pasta Primavera
| 1 med red bell pepper, cut into 1 inch pieces |
| 1 med yellow bell pepper, cut into 1 inch pieces |
| 1 med green pepper, cut into 1 inch pieces |
| 4 Tbs olive oil, seperated |
| 1 cloves garlic, minced |
| 1 14.5 ounce can tomatoes, peeled and diced |
| 1 pound angel hair pasta |
| 2 Tbs butter |
| 4 med chicken breas halves, skinless and cut into bite-sized pieces |
| 1/2 tsp dried basil |
| 1/2 tsp dried rosemary |
| 1/2 tsp dried thyme |
| 1/2 tsp garlic powder |
| 1/4 cup Parmesan Cheese |
Chicken Pasta Primavera Directions
- Over medium heat, in a large skillet, cook red, yellow and green bell peppers in 1/2 of the olive oil with garlic until just tender.
- Stir in diced tomatoes and the dice tomatoes with chilies.
- Reduce the heat to medium low and simmer for 20 minutes.
- Remove from the skillet and pour into a serving bowl.
- In a large pot bring water to a boil.
- Add the pasta and cook for 8 to 10 minutes until the pasta is al dente.
- Drain
- In a large skillet, heat the remaining oil and butter and over medium heat, cook the chicken until juices run clear.
- Place the cooked chicken over tomato sauce.
- Sprinkle with basil, rosemary, thyme, garlic powder, and Parmesan cheese.
- Serve over the cooked pasta.
Nutrition facts
Per Serving
| Kcal: | 595 kcal |
| Fibers (g): | 2.5g |
| Sodium (mg): | 503mg |
| Carbs: | 52.3g |
| Sugar (g): | 6.8g |
| Fat: | 24.2g |
| Saturated fat (g): | 7.3g |
| Cholesterol: | 159mg |
| Proteins: | 41.5g |
