Chicken, Capsicum, Mushroom and Tomato Pasta

    Chicken, Capsicum, Mushroom and Tomato Pasta


    44 people made this

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

    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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