Pasta with Peppers and Chicken
Servings: 2
Calories: 431kcal
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.
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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.
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Nutrition
Calories: 431kcal | Carbohydrates: 49g | Protein: 33g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 465mg | Potassium: 718mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2370IU | Vitamin C: 97mg | Calcium: 26mg | Iron: 2mg
