Chicken and Peppers Pasta
Servings: 5 servings
Calories: 474cal
Equipment
- Saucepan for boiling pasta
Ingredients
- 1.5 pounds boneless, skinless chicken breast
- 3 tablespoons olive oil divided
- ½ cup sliced red bell pepper
- ½ cup sliced yellow bell pepper
- ½ cup sliced orange bell pepper
- 1 medium yellow or white onion slivered
- 4 cloves garlic minced
- 14 ounce can fire roasted diced tomatoes
- ½ teaspoon fennel seed
- ½ teaspoon dried rosemary
- 1 teaspoon dried basil
- ¼ teaspoon red pepper flakes
- ½ cup dry white wine
- ½ cup chicken broth
- 1 tablespoon grated parmesan cheese plus more for sprinkling
- ½ pound dried Rotini pasta 8 ounces
- salt and pepper to taste
Instructions
- Trim any excess fat from chicken breasts and cut into cubes. Set aside.1.5 pounds boneless, skinless chicken breast
- Heat 2 tablespoons of the olive oil in skillet over medium-high heat until shimmering.
- Add the cubed chicken and brown it until no longer pink, about 8-10 minutes. Remove chicken from the skillet and set aside. Do not rinse or wash the skillet.
- Add remaining 1 tablespoon of olive oil to the skillet and sauté the peppers and onions for several minutes, until tender. Add the garlic and sauté 30 seconds more.1/2 cup sliced red bell pepper, 1/2 cup sliced yellow bell pepper, 1/2 cup sliced orange bell pepper, 1 medium yellow or white onion, 4 cloves garlic
- Add the chicken back to the skillet and stir to combine.
- Add tomatoes and sprinkle in the dried herbs and red pepper flakes. Toss to coat then add in the white wine and chicken broth.14 ounce can fire roasted diced tomatoes, 1/2 teaspoon fennel seed, 1/2 teaspoon dried rosemary, 1 teaspoon dried basil, 1/4 teaspoon red pepper flakes, 1/2 cup dry white wine, 1/2 cup chicken broth
- Put a pot of water on to boil for the pasta.1/2 pound dried Rotini pasta
- Give everything in the skillet a stir and bring it to a boil. Reduce heat and simmer, 15 minutes. Stir every once in a while to mingle the flavors. You will simmer this until your pasta is cooked in the boiling water.
- Drain the pasta and put it into a bowl. Sprinkle the drained pasta with the Parmesan cheese and toss to coat. This will help the sauce grab the pasta and it adds flavor.1 tablespoon grated parmesan cheese
- Add the pasta to the skillet. Stir and toss everything together.
- Serve with additional Parmesan cheese on the side.
Notes
- I left out the salt in this recipe so you can adjust per your tastes.
- While cooking the chicken until no longer pink is all that’s required in this dish, you can certainly allow it to actually brown and create a sear on each side if you wish.
- I used to use dry vermouth in this recipe, but changed to dry white wine because I usually have it for cooking. Vermouth works wonderfully too if you have it on hand! Sauvignon blanc or Pinot Grigio are great for cooking.
- If you prefer no alcohol, you can replace the wine with additional chicken broth.
- We chose red, yellow and orange bell peppers because they are sweeter than green and make the dish colorful. Green bell peppers can be used in place of any or all of the colored peppers. You can also use those colorful bags of mini sweet peppers, which is what I did originally when I made this in 2014.
Nutrition
Serving: 1serving | Calories: 474cal | Carbohydrates: 46g | Protein: 37g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 88mg | Sodium: 376mg | Potassium: 1007mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1216IU | Vitamin C: 77mg | Calcium: 76mg | Iron: 3mg
