Chicken Pasta Primavera Recipe

Chicken Pasta Primavera Recipe

1 lb. pasta (angel hair)
4 boneless & skinless chicken breasts cut up in bite-size slices
1 (10-oz.) can tomatoes that have been diced with some green chili peppers
2 cloves of minced garlic
2 tbsps. of butter
4 tbsps. of olive oil
1 (14.5 ozs.) can tomatoes, peeled & diced
1/4 cup of Parmesan cheese, grated
1/2 tsp of each of the following:
dried basil
dried thyme
garlic powder
dried rosemary
1 piece of each of the following then cut in pieces that are about an inch thick:
Green bell pepper
Red bell pepper
Yellow bell pepper

Inside a big skillet on medium flame, saute the green, red and yellow peppers with 2 tbsps. of olive oil & the minced garlic just until they become soft.

Add in the tomatoes & the chopped tomatoes mixed with the chilies then reduce the heat around to medium-low flame then cook simmering for 10 mins. Transfer to bowl for serving.

Boil water that has been slightly salted inside a big pot & cook the pasta for about 8-10 mins. or just until they are cooked but still firm then drain it well.

While the pasta cooks, heat two tbsps. of oil & the butter on medium flame and add chicken pieces for about 5-10 mins. until they are cooked.

Put the chicken on the tomato sauce then sprinkle it with the powdered garlic, basil, thyme, rosemary and the grated cheese.

Serve cooked pasta & chicken sauce together for a delicious dish