Spicy Chicken Pepper Pasta
This Italian-inspired pasta dish combines tender strips of chicken breast with a colourful medley of sliced vegetables including carrot, onion, and red and yellow bell peppers. The ingredients are simmered in a tomato sauce spiked with red pepper flakes for a gentle heat. The sauce is tossed with cooked linguine and finished with a generous topping of grated Parmesan cheese, creating a satisfying and flavourful meal. It's a complete dish ready in about 40 minutes.
Ingredients
- 2 tablespoons oil (canola, olive)
- 3/4 lb boneless chicken breast, cut into thin strips
- 3 cloves garlic, minced
- 1 carrot, thinly sliced
- 1 onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 (19 fluid ounce) can diced tomatoes, undrained
- 1/4 teaspoon red pepper flakes
- 1/2 lb linguine
- 1/3 cup grated parmesan cheese, divided
Method
- Warm the oil in a large frying pan.
- Place the chicken strips and minced garlic in the pan and cook for 4- 5 minutes, stirring often, until the chicken is fully cooked.
- Introduce the sliced carrot, onion, bell peppers, canned tomatoes and red pepper flakes to the pan and mix well.
- Allow the mixture to reach a boil.
- Lower the heat and let it simmer for 8- 10 minutes until the vegetables are tender but still have a slight bite.
- While the sauce simmers, fill a large pot with water and bring it to a rolling boil.
- Cook the linguine in the boiling water until it reaches the desired tenderness.
- Mix half of the Parmesan cheese into the finished sauce, then ladle it over the drained pasta.
- Garnish the pasta with the rest of the cheese.
- For extra spice, you can add more red pepper flakes on top.
Nutrition (per serving)
Sodium198500 mg
Recipe details
CategoryChicken Breast
Cuisineitalian
AuthorBrendaM
