- 1 (16 ounce) package bow-tie pasta
- olive oil
- 2 chicken breasts, cut into thin strips
- 1 onion, diced
- 1 orange bell pepper, diced
- 1 red bell pepper, diced
- 1 clove garlic, minced, or more to taste
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 1/2 (26 ounce) jar tomato sauce (such as Newman's Own®)
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Heat oil in a skillet over medium-high heat. Add chicken strips; cook and stir until no longer pink in the center and the juices run clear, 5 to 7 minutes. Transfer to a plate lined with paper towels.
- Reduce heat under skillet to medium; add onion, orange bell pepper, red bell pepper, garlic, dried basil, and red pepper flakes to skillet. Cook and stir until onions are translucent and peppers are softened, 3 to 5 minutes. Add tomato sauce; heat for about 2 minutes. Add chicken; cook for another 2 to 3 minutes. Portion cooked pasta into bowls; spoon chicken and sauce mixture on top.
05/15/2018
recipepes.com
Harvest Pepper and Chicken Pasta, recipe
PT15M
PT1H
5
455 calories
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