Pasta with Peppers and Chicken
Imagine al dente pasta twirled around juicy, sautéed chicken breast strips and a medley of bell peppers in various hues – red, yellow, and green. The peppers bring a pop of color and a natural sweetness that beautifully complements the savory chicken, creating a harmony of tastes that is as visually appealing as it is delectable. Tossed in a light, aromatic sauce and garnished with fresh herbs, each mouthful transports you to the rustic kitchens of Italy.
Equipment
- 1 Electric Skillet allows for best temp control
Ingredients
- clove garlic minced
- 1 tablespoon olive oil
- 1 chicken breast whole boneless skinless, cut into 1/2 X 2 inch strips
- 1 cup bell pepper red, green or yellow (or combination)
- pinch red pepper
- to taste salt
- to taste pepper
- 1 ½ teaspoons cornstarch
- ¾ cup chicken broth
- 4 ounces linguine or fettuccine cooked and drained
- ½ teaspoon basil
Instructions
- Adjust temp to 350° F. Add garlic and oil, then saute 2 minutes. Add chicken, cook and stir for 5 minutes. Stir in bell peppers and allow to cook additional 2 minutes or until vegetables are crisp tender and chicken is done. Reduce temperature to 250° F. Blend seasonings and cornstarch into chicken broth, stirring until well blended. Pour broth mixture into skillet. Heat, stirring gently, 1 minute or until mixture is hot and thickened. Serve over pasta.
Nutrition Disclaimer
Paulson Pursuits is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Nutrition
Calories: 431kcalCarbohydrates: 49gProtein: 33gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 74mgSodium: 465mgPotassium: 718mgFiber: 3gSugar: 5gVitamin A: 2370IUVitamin C: 97mgCalcium: 26mgIron: 2mg
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