Tomato and chile sauce with colorful bell peppers is served with tender chicken breast and angel hair pasta.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
469 Calories
Recipe Instructions
Step 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.
Step 2
In a large skillet over medium heat, cook red, yellow and green bell peppers in 2 tablespoons olive oil with garlic until just tender. Stir in diced tomatoes and diced tomatoes with chiles, reduce heat to medium-low and simmer 10 minutes. Remove to a serving bowl.
Step 3
While pasta is cooking, heat 2 tablespoons oil and butter over medium heat in a large skillet. Cook chicken in butter mixture until juices run clear, 5 to 10 minutes. Place cooked chicken over tomato sauce and sprinkle with basil, rosemary, thyme, garlic powder and Parmesan. Serve with cooked pasta.
Ingredients
2 tablespoons butter
½ teaspoon garlic powder
2 tablespoons olive oil
¼ cup grated Parmesan cheese
½ teaspoon dried thyme
½ teaspoon dried rosemary
2 cloves garlic, minced
½ teaspoon dried basil
1 (14.5 ounce) can peeled and diced tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers
1 pound angel hair pasta
1 green bell pepper, cut into 1 inch pieces
4 skinless, boneless chicken breast halves - cut into bite size pieces
