Harvest Pepper and Chicken Pasta

A quick and easy recipe that even a college student budget can handle! Its festive look makes it a perfect fall dish for the veggie avoiders in your family, whether they be kids or kids at heart!

• Preparation Time: 20 mins
• Cooking Time: 29 mins
• Total Time: 49 mins
• Calories: 551 Calories

Ingredients

• 1 red bell pepper, diced
• 1 teaspoon dried basil
• 1 onion, diced
• ½ teaspoon red pepper flakes
• olive oil
• 1 clove garlic, minced, or more to taste
• 1 orange bell pepper, diced
• 1 (16 ounce) package bow-tie pasta
• 2 chicken breasts, cut into thin strips
• ½ (26 ounce) jar tomato sauce (such as Newman's Own®)

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

Step 2

Heat oil in a skillet over medium-high heat. Add chicken strips; cook and stir until no longer pink in the center and the juices run clear, 5 to 7 minutes. Transfer to a plate lined with paper towels.

Step 3

Reduce heat under skillet to medium; add onion, orange bell pepper, red bell pepper, garlic, dried basil, and red pepper flakes to skillet. Cook and stir until onions are translucent and peppers are softened, 3 to 5 minutes. Add tomato 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.