Chicken, Capsicum, Mushroom and Tomato Pasta

    1 hour 30 minutes

    Chicken breasts simmered with tomato sauce, capsicums, mushrooms, black olives and alfredo sauce and served over hot cooked rigatoni pasta.

    45 people made this

    Serves: 4 

    • 230g uncooked rigatoni pasta
    • 4 skinless, boneless chicken breast halves, cubed
    • 2 cups tomato pasta sauce
    • 1 green capsicum, chopped
    • 1 red capsicum, chopped
    • 1 onion, chopped
    • 200gg sliced fresh mushrooms
    • 200g sliced black olives
    • 250g of bottled roasted peppers, drained
    • 2 cups bottled Alfredo sauce

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. 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.
    2. In a large frypan over medium high heat, saute chicken for 5 to 7 minutes until well browned. Add tomato sauce, reduce heat to low and simmer for 20 minutes.
    3. Add green capsicum, red capsicum, onion, mushrooms, olives and fire roasted peppers. Stir all together and simmer for 40 minutes.
    4. Add Alfredo sauce, stir until blended and simmer for another 10 minutes. Spoon over hot, cooked pasta and serve.

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    Reviews and Ratings
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    Reviews in English (31)


    This is one of those great, "What do I have in my cabinet" meals. This was really good and easy. Like another reviewer, I did add powdered garlic for cooking the chicken and in the sauce. I used canned mushrooms and omitted the black olives (didn't have any) and the jalapenos (didn't want any. The next time I make, I will add the black olives and serve jalapenos on the side.  -  04 Dec 2001  (Review from Allrecipes USA and Canada)


    I made this for a large group of friends and everyone RAVED about it. Besides a little bit of prep time it was an easy dish to make for a lot of people.  -  03 Oct 2000  (Review from Allrecipes USA and Canada)


    I love this dish at our local "Themed" resturant and my son enjoys it as well. I used a simple jar sauce for the red and alfreado to simplify the recipe.  -  02 Jun 2001  (Review from Allrecipes USA and Canada)