Primavera Pasta Sauce with Chicken

    Primavera Pasta Sauce with Chicken


    88 people made this

    A classic Italian-American pasta sauce, the focus is on the vegetables and the light flavours and herbs. The added chicken makes it a substantial meal in itself.

    Serves: 6 

    • 1 red capsicum, diced
    • 1 yellow capsicum, diced
    • 1 green capsicum, diced
    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 2 (400g) tins peeled and diced tomatoes
    • 500g angel hair pasta
    • 2 tablespoons butter
    • 2 tablespoons olive oil
    • 4 skinless, boneless chicken breast fillets - cut into bite size pieces
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon dried rosemary
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon garlic powder
    • 1/4 cup grated Parmesan cheese

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a large frypan over medium heat cook red, yellow and green capsicums in 2 tablespoons olive oil with garlic until just tender. Stir in diced tomatoes, reduce heat to medium-low and simmer 10 minutes. Remove to a serving bowl.
    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. While pasta is cooking, heat 2 tablespoons oil and butter over medium heat in a large frypan. Cook chicken in butter mixture until juices run clear, 5 to 10 minutes. Mix cooked chicken with tomato sauce and sprinkle with basil, rosemary, thyme, garlic powder and Parmesan. Serve over cooked pasta.

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