Capsicum and Chicken Pasta

    40 minutes

    This quick and easy recipe makes a budget-friendly pan-fry of colourful capsicums, jarred red sauce and chicken breast served over pasta.

    2 people made this

    Serves: 4 

    • 500g bow-tie pasta
    • 2 tablespoons olive oil
    • 2 chicken breasts, cut into thin strips
    • 1 brown onion, diced
    • 1 orange capsicum, diced
    • 1 red capsicum, diced
    • 1 clove garlic, crushed
    • 1 teaspoon dried basil
    • 1/2 teaspoon red chilli flakes
    • 1 (700ml) bottle tomato pasta sauce

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Bring a large pot of lightly salted water to the boil. Cook bow-tie pasta, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
    2. Meanwhile, heat oil in a large frying pan over medium-high heat. Add chicken strips; cook and stir until no longer pink in the centre and the juices run clear, 5 to 7 minutes. Transfer to a plate lined with paper towels.
    3. Reduce heat under pan to medium; add onion, capsicum, garlic, dried basil and chilli flakes to pan. Cook and stir until onions are translucent and capsicum are softened, 3 to 5 minutes. Add pasta sauce; heat for about 2 minutes. Add chicken; cook for another 2 to 3 minutes. Portion cooked pasta into bowls; spoon chicken and sauce mixture on top.

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