Monday, September 10, 2012

Easy Chicken and Bell Pepper Pasta

If your garden (or farmers market, or even grocery store) is overflowing with bell peppers, you don't want to miss out on this Easy Chicken and Pepper Pasta.  The hubby and I loved how fresh it tasted.  And the kids, well, they picked out the peppers and onions and had races to see who could eat them the fastest so they could get them out of the way savor the "good stuff".  The claim to not like the peppers and onions, but I am determined to get them all to love them.

2 tablespoons olive oil (or other oil)
3 cloves garlic, minced
3 bell peppers, (I used 2 red and one green, but any combination would work)
1 onion, sliced
4 boneless, skinless chicken breasts, sliced
1 tablespoon fresh basil, chopped
salt and pepper, to taste
1 (16 ounce) box of pasta, cooked according to package directions

Heat 1 tablespoon oil in a large frying pan over medium high heat.  Add garlic and cook for 1 minute, stirring often.  Add peppers and onion and cook, stirring often, until slightly tender (about 3 minutes).  Remove peppers from the pan and add in remaining oil and chicken.  Cook until chicken is cooked through (about 3 to 5 minutes).  Drain juice (if any) from the chicken and add the pepper back into the pan.  Add fresh basil, salt and pepper and mix well.  Serve over pasta.

Recipe from The Royal Cook, an original!

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