Chicken Pasta Primavera - cooking recipe

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
    1/2 teaspoon dried basil
    1/2 teaspoon dried rosemary
    1/2 teaspoon dried thyme
    1/2 teaspoon garlic powder
    1/4 cup grated Parmesan cheese
Preparation
    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.

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