Primavera Pasta Sauce with Chicken

    (92)
    45 minutes

    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.


    88 people made this

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (92)

    Reviews in English (67)

    by
    30

    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 so it would have more flavor. There was so much sauce, which is good because it is delicious. I served this with fresh garlic & parsley linguine noodles. I also left out the butter & cheese to reduce calories and I swear it wasn't missing a thing. Oh and I cooked the chicken at the same time as the sauce (in a separate pan) to save time. I have some cleaning to do but it was worth it.  -  09 Jan 2008  (Review from Allrecipes USA and Canada)

    by
    24

    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 the recipe!  -  09 May 2006  (Review from Allrecipes USA and Canada)

    by
    17

    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 yellow peppers and it still came out great. I might add that if you need some more sauce, consider adding another can of tomatoes. Also , consider seasoning the chicken breast well enough to make it more flavorful.Otherwise,I love this recipe and it's a keeper.  -  22 Mar 2007  (Review from Allrecipes USA and Canada)

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