Chicken Pasta Primavera Recipe

Ingredients
<br>- 1  red bell pepper, cut into 1 inch pieces
<br>- 1  yellow bell pepper, cut into 1 inch pieces
<br>- 1  green bell pepper, cut into 1 inch pieces
<br>- 2 tablespoons olive oil
<br>- 2 cloves garlic, minced
<br>- 1 (14.5 ounce) can peeled and diced tomatoes
<br>- 1 (10 ounce) can diced tomatoes with green chile peppers
<br>- 1 pound angel hair pasta
<br>- 2 tablespoons butter
<br>- 2 tablespoons olive oil
<br>- 4  skinless, boneless chicken breast halves - cut into bite size pieces
<br>- ½ teaspoon dried basil
<br>- ½ teaspoon dried rosemary
<br>- ½ teaspoon dried thyme
<br>- ½ teaspoon garlic powder
<br>- ¼ cup grated Parmesan cheese
<br><p></p>Directions
<br>step 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 and diced tomatoes with chiles, reduce heat to medium-low and simmer 10 minutes.  Remove to a serving bowl.
<br>step 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.
<br>step 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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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
- ½ teaspoon dried basil
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ¼ cup grated Parmesan cheese

Directions
step 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 and diced tomatoes with chiles, reduce heat to medium-low and simmer 10 minutes. Remove to a serving bowl.
step 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.
step 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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