Recipe By Anonymous
Rating
Published Apr 13th
Prep 15m Cook 30m Additional - Ready In 45m
Servings 6 servings Calories 468.9

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

Recipe Ingredients

  • 1 red bell pepper, cut into 1 inch pieces
  • 1 yellow bell pepper, cut into 1 inch pieces
  • 1 green bell pepper, cut into 1 inch pieces
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can peeled and diced tomatoes
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 1 pound angel hair pasta
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 4 skinless, boneless chicken breast halves - cut into bite size pieces
  • ½ teaspoon dried basil
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ¼ cup grated Parmesan cheese

Cooking Directions

  1. 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. 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. 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.

Nutrition Facts

  • Calories 468.9
  • Carbohydrate 49.9 g
  • Cholesterol 58.7 mg
  • Fat 17 g
  • Fiber 4.8 g
  • Protein 29.1 g
  • Saturated Fat 4.5 g
  • Sodium 578.4 mg
  • Sugar 4.9 g

Reviews

  1. i loooooooooooove this recipe. i've been wanting to cook a healthy pasta. this is IT!! but I did put an 8 oz can of tomato sauce and 1 real tomato and used tube pasta. i didn't have enough chicken but it didn't matter.
  2. I did not care for this recipe.
  3. After one substitution and a streamlining of cooking direction steps my family gives this five stars! I substituted a can of Italian Stewed Tomatoes for the diced tomatoes w/green chile peppers. To streamline the process while giving the chicken more flavor AND cut some of the fat I sauteed the chicken chunks with the peppers - Read more ...
  4. 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 - Read more ...
  5. 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 - Read more ...
  6. 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 - Read more ...
  7. Loved it! Loved it! loved it!! and did I mention my family! They loved it also!!
  8. Surprisingly AWESOME! I did add a couple TBLS of minced onion when sauting the peppers and added the dry herbs when I added the tomatoes so that they could simmer/add flavor to the "sauce" instead of adding them at the end. My daughter thought it was a tad too spicy but she still ate every - Read more ...
  9. This is a wonderful recipe! I cooked it for a dinner party and it was a hit. I used fresh herbs and used a little more than what the recipe called for. Wonderful!
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