Are you craving a delicious, satisfying meal that's also quick and easy to make? Look no further! This recipe for Chicken and Peppers with Pasta is a fantastic option for a busy weeknight dinner. It's packed with flavor, vibrant colors, and is surprisingly healthy. This dish is perfect for homemade cooking enthusiasts and beginners alike, offering a simple yet impressive meal for the whole family. Get ready to enjoy this quick dinner idea that’s both delicious and easy on the budget!
Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1 pound pasta (penne, rotini, or your favorite shape)
- Fresh basil leaves for garnish (optional)
- Grated Parmesan cheese for serving (optional)
Instructions:
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Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and set aside.
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Sauté the Chicken and Vegetables: While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
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Build the Sauce: Add the onion and bell peppers to the skillet and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
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Simmer the Sauce: Add the crushed tomatoes, diced tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper to the skillet. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld.
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Combine Everything: Return the cooked chicken to the skillet and stir to combine with the sauce. Add the cooked pasta and toss to coat evenly.
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Serve: Serve immediately, garnished with fresh basil leaves and grated Parmesan cheese, if desired.
Tips for the Best Chicken and Peppers Pasta:
- Don't overcook the chicken: Overcooked chicken will be dry and tough. Cook until it's just cooked through and no longer pink inside.
- Adjust the spices: Feel free to adjust the amount of red pepper flakes to your liking. If you prefer a milder dish, omit them altogether.
- Add other vegetables: Feel free to add other vegetables, such as zucchini, mushrooms, or spinach.
- Make it a complete meal: Add a side salad for a healthy and balanced meal.
Variations:
- Creamy Chicken and Peppers Pasta: Stir in 1/2 cup of heavy cream or cream cheese at the end of cooking for a richer, creamier sauce.
- Spicy Chicken and Peppers Pasta: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce for extra heat.
- Lemon Chicken and Peppers Pasta: Add the zest and juice of one lemon to the sauce during the last few minutes of cooking.
Nutritional Information (per serving, approximate):
This recipe's nutritional information varies based on the specific ingredients used and portion sizes. However, a single serving generally contains approximately:
- Calories: 400-500
- Protein: 30-40g
- Carbohydrates: 50-60g
- Fat: 10-15g
This easy recipe is a great way to enjoy a healthy and delicious meal. This quick dinner idea is perfect for busy weeknights and is sure to become a family favorite. Enjoy!