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Chicken Pasta Primavera recipe (Pasta)

Yield: 6 servings

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   cloves garlic, minced
1 can (14.5 ounce) can peeled and diced tomatoes
1 can (10 ounce) can diced tomatoes with green chile peppers
1 lb angel hair pasta
2 tablespoons butter
2 tablespoons olive oil
4   skinless, boneless chicken breast halves - cut into bite size pieces
½ teaspoons dried basil
½ teaspoons dried rosemary
½ teaspoons dried thyme
½ teaspoons garlic powder
¼ cups grated Parmesan cheese

Posted by Art99 on Jan 21, 2008


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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