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Chicken Pasta Primavera

Chicken Pasta Primavera

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Joy

Joy

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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

Diyeana
25

Diyeana

1/9/2008

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 cooked with the sauce and then put the rest of the spices (dried) to cook with the chicken so it would have more flavor. There was so much sauce, which is good because it is delicious. I served this with fresh garlic & parsley linguine noodles. I also left out the butter & cheese to reduce calories and I swear it wasn't missing a thing. Oh and I cooked the chicken at the same time as the sauce (in a separate pan) to save time. I have some cleaning to do but it was worth it.

annanthony
21

annanthony

5/9/2006

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 and to the chicken pieces before cooking them. It turned out well seasoned and quite tasty! Thanks for the recipe!

gladav
14

gladav

3/22/2007

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 ingredients. Most of them are stuff that you already have in your kitchen cabinet. I didn't have yellow peppers and it still came out great. I might add that if you need some more sauce, consider adding another can of tomatoes. Also , consider seasoning the chicken breast well enough to make it more flavorful.Otherwise,I love this recipe and it's a keeper.

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