Chicken Pasta Primavera recipe (Pasta)

Ingredients

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

Instructions

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.

This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/chicken-pasta-primavera/