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Picture by:
Samantha
‹Swipe
Primavera Pasta Sauce with Chicken
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0
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1save
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45min
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
- 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.
- 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.
- 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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