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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A wonderful dish with lots of herbs and your favorite pasta. Serve with garlic bread sticks. Ingredients:
1 red bell pepper, cut into 1 inch pieces |
1 yellow bell pepper, cut into 1 inch pieces |
1 green bell pepper, cut into 1 inch pieces |
2 tablespoons olive oil |
2 cloves garlic, minced |
1 (14.5 ounce) can peeled and diced tomatoes |
1 (10 ounce) can diced tomatoes with green chile peppers |
1 pound angel hair pasta |
2 tablespoons butter |
2 tablespoons olive oil |
4 skinless, boneless chicken breast halves - cut into bite size pieces |
1/2 teaspoon dried basil |
1/2 teaspoon dried rosemary |
1/2 teaspoon dried thyme |
1/2 teaspoon garlic powder |
1/4 cup grated parmesan cheese |
Directions:
1. 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.
2. 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.
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.
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