Tasty Chicken Pasta with Tomato and Peppers
Indulge in the rich, savory flavors of Tasty Chicken Pasta with Tomato and Peppers, a vibrant and hearty dish that's perfect for weeknight dinners or casual gatherings. This recipe combines tender slices of golden chicken breast, al dente penne pasta, and a colorful medley of red and yellow bell peppers, all simmered in a garlicky tomato-based sauce infused with fragrant oregano and a hint of chili flakes for a subtle kick. Fresh basil leaves and a generous sprinkle of grated Parmesan cheese elevate the dish, adding a fresh and creamy finish to every bite. Quick and easy to make, with just 15 minutes of prep and 25 minutes of cooking, this family-friendly meal is as satisfying as it is eye-catching. Serve it piping hot and watch it become your go-to pasta favorite!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 300 grams penne pasta
- 2 tablespoons olive oil
- 3 pieces garlic cloves
- 1 medium onion
- 1 large red bell pepper
- 1 large yellow bell pepper
- 200 grams cherry tomatoes
- 3 tablespoons tomato puree
- 1 teaspoon dried oregano
- 0.5 teaspoon red chili flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 10 pieces fresh basil leaves
- 50 grams parmesan cheese
- 1 liter water
Instructions
Bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken breasts on both sides with a pinch of salt and black pepper. Cook in the skillet for 5-6 minutes per side, or until fully cooked and golden brown. Remove the chicken from the skillet and set aside to rest. Slice into thin strips once cooled slightly.
In the same skillet, add the remaining tablespoon of olive oil. Mince the garlic and finely chop the onion, then sauté both in the skillet until fragrant, about 2 minutes.
Slice the red and yellow bell peppers into thin strips, then add them to the skillet. Cook for 5 minutes, stirring occasionally, until softened.
Halve the cherry tomatoes and add them to the skillet along with the tomato puree, dried oregano, red chili flakes, and a pinch of salt. Stir well and cook for another 2-3 minutes.
Add the cooked pasta to the skillet, tossing to coat it evenly in the sauce. Add the sliced chicken back into the skillet and combine gently.
Taste and adjust the seasoning with more salt and black pepper if needed.
Tear the fresh basil leaves and sprinkle them over the pasta before serving.
Grate parmesan cheese on top and serve hot.
Nutrition Facts
Calories |
2121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 3540 mg | 154% | |
| Total Carbohydrate | 278.0 g | 101% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 20.1 g | ||
| Protein | 130.5 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 664 mg | 51% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3139 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
