This chicken pasta skillet recipe combines tender chicken and fresh vegetables, cooked in a cast iron skillet, and tossed with tomato sauce and pasta.
Preparation Time
10 mins
Cooking Time
25 mins
Total Time
35 mins
Calories
768 Calories
Recipe Instructions
Step 1
Bring a large pot of water to a boil over high heat. Stir in spaghettini and return to a boil. Cook pasta until it has cooked through, but is still firm to the bite, 6 to 8 minutes. Drain well and keep warm.
Step 2
Heat 2 tablespoons oil in a large skillet over medium heat. Stir in tomatoes; cook until they soften and begin to break down. Stir in garlic powder, oregano, basil, salt, pepper, sugar, and ketchup. Heat sauce through and reserve.
Step 3
Heat remaining 3 tablespoons oil in a separate cast iron skillet over medium heat. Stir in chicken; cook until browned. Stir in garlic cloves; cook for 1 additional minute.
Step 4
Remove chicken from skillet and reserve. Turn heat to high. Stir bell peppers, onion, and mushrooms into the skillet and cook until they begin to soften. Stir in browned chicken. Turn heat to medium and cook until chicken is no longer pink in the center and vegetables are cooked through, about 5 minutes.
Step 5
Toss chicken and vegetables with tomato sauce and hot pasta. Serve sprinkled with Parmesan cheese.
Ingredients
1 pinch salt
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 red onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 teaspoons dried basil
1 cup sliced fresh mushrooms
1 tablespoon ketchup
2 garlic cloves, crushed
0.25 cup grated Parmesan cheese
0.5 teaspoon dried oregano
1.5 teaspoons white sugar
0.5 (8 ounce) package spaghettini
8 roma (plum) tomatoes, halved and sliced
2 skinless, boneless chicken breasts, cut into thin strips
