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Skillet Chicken Pasta

Skillet Chicken Pasta

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
scotty.h

scotty.h

This is a tasteful combination of vegetables, chicken, and pasta prepared in a cast iron skillet. My family eats tons of this stuff.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 768 kcal
  • 38%
  • Fat:
  • 40.1 g
  • 62%
  • Carbs:
  • 62.4g
  • 20%
  • Protein:
  • 43 g
  • 86%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 719 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

  1. Bring a large pot of water to a boil over high heat. Stir in the spaghettini, and return to a boil. Cook the pasta until it has cooked through, but is still firm to the bite, about 6-8 minutes. Drain well and keep warm.
  2. Heat 2 tablespoons oil in a large skillet over medium heat. Stir in the tomatoes; cook until they soften and begin to break down. Stir in the garlic powder, oregano, basil, salt, pepper, sugar, and ketchup. Heat sauce through and reserve.
  3. Heat the remaining 3 tablespoons oil in a separate cast iron skillet over medium heat. Stir in chicken; cook until browned. Stir in crushed garlic cloves; cook for 1 additional minute.
  4. Remove chicken from skillet and reserve. Turn heat to high. Stir the green pepper, red pepper, onion, and mushrooms into the skillet and cook until they begin to soften. Stir in browned chicken. Turn heat to medium and cook until chicken is no longer pink in the center, and the vegetables are cooked through, about 5 minutes.
  5. Toss the chicken and vegetables with the tomato sauce and the hot pasta. Serve sprinkled with Parmesan cheese.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

CHOCOLATLUV44
8

CHOCOLATLUV44

5/15/2009

This was amazing, everyone loved it. The sauce was so good, only drawback is there isn't very much of it so I added a little extra spagetti sauce to it to make it last longer.

Foodie824
8

Foodie824

4/15/2009

I enjoyed this recipe. It had a nice flavor, my only complaint is that it seemed to be a bit greasy because I kept adding more olive oil to the peppers and onions to they wouldn't burn - next time I may add chicken broth to cut down on the oil and have more of a saucy texture - this didn't really have enough liquid. I will make again with just a couple alterations though!

wolverton
8

wolverton

4/7/2009

This dish is very good. I am not a seasoned cook so the prep time took longer than anticipated. Also, I got the wrong type of tomatoes so had to add Contadina tomato paste. It turned out okay but would have been delicious had I found plum tomatoes!

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