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Chicken Pasta Primavera
Chicken Pasta Primavera
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 |
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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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