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Chicken Pasta Primavera
Tomato and chile sauce with colorful bell peppers is served with tender chicken breast and angel hair pasta.. Prep Time: approx. 15 Minutes. Cook Time: approx. 30 Minutes. Ready in: approx. 45 minutes .
Makes 6 servings.
1 red bell pepper, cut into 1 inch pieces
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1 yellow bell pepper, cut into 1 inch pieces
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1 green bell pepper, cut into 1 inch pieces
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2 tablespoons olive oil
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2 cloves garlic, minced
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1 (14.5 ounce) can peeled and diced tomatoes
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1 (10 ounce) can diced tomatoes with green chile peppers
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1 pound angel hair pasta
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2 tablespoons butter
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2 tablespoons olive oil
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4 Foster Farms skinless, boneless chicken breast halves - cut into bite size pieces
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1/2 teaspoon dried basil
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1/2 teaspoon dried rosemary
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1/2 teaspoon dried thyme
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1/2 teaspoon garlic powder
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1/4 cup grated Parmesan cheese
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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 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 to 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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