Chicken Pasta Primavera

Chicken Pasta Primavera

64

"A wonderful dish with lots of herbs and your favorite pasta. Serve with garlic bread sticks."

Ingredients

45 m servings 469 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 469 kcal
  • 23%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 49.9g
  • 16%
  • Protein:
  • 29.1 g
  • 58%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 578 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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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Reviews

64
  1. 89 Ratings

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I used twice the tomatoes (and garlic!) and added an 8 oz can of tomato sauce. I also threw in some onions and mushrooms with the bell peppers. I had some fresh thyme and oregano which I cooke...

Great recipe! I made a few ingredient changes based on what I had on hand at the time, and I added the basil, rosemary, thyme, and garlic powder both to the tomato mixture while it was cooking ...

This recipe is the best I've tried so far from this site. Everything blended well and I love the fact that the sauce was light enough for me and my husband. You don't have to stress about the i...