Pasta with Chicken, Peppers and Herbs
Total time: 25 minutes
Not quite a winter pasta dish; not quite a summer salad; the cherry tomatoes and first herbs are definitely spring. You can sprinkle the chicken with paprika and chili powder and cook on the barbecue grill rather than sauté.
Ingredients:
- 2 chicken breasts, boneless, skinless
- 1 red bell pepper
- 1 medium onion
- 2 cloves garlic
- 1/2 tsp paprika
- 1/4 tsp chili powder
- 1 tsp Worcestershire
- 1 tbs oil
- 1/3 cup (3oz, 90ml) chicken stock
- 3/4 cup (3oz, 90gr) cherry tomatoes
- 1 1/4 cup (4.1oz, 120gr) pasta
- 2 tbs shredded basil
- 2 tbs fresh, snipped chives
Instructions:
- Cook pasta according to package directions.
-
Cut each chicken breast into 3 pieces.
- Slice pepper into long strips.
- Cut onion in half then slice.
- Mince garlic.
- Snip chives and basil.
- Cut cherry tomatoes in half.
- Heat 1 tbs oil in a large skillet over medium heat. Add paprika, chili powder, Worcestershire and sauté briefly.
- Add chicken and brown well, about 5 minutes.
- Add peppers, onions and garlic, stir-fry 1 minute.
- Add chicken stock, reduce heat, cover and let cook for 5 - 8 minutes, until chicken is cooked through and vegetables are just starting to get tender.
- Add cherry tomatoes and stir well, tomatoes should just barely get hot.
- Add drained pasta, stir to combine.
- Stir in fresh herbs and serve.