Description
A delicious and easy-to-make Chicken & Peppers Pasta featuring tender chicken breast, vibrant bell peppers, and a flavorful sauce with garlic and balsamic vinegar, all tossed with your choice of pasta for a satisfying Italian American main course.
Ingredients
Scale
Pasta
- 12 ounces pasta (penne, rigatoni, or spaghetti)
Chicken
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Vegetables and Flavorings
- 2 tablespoons olive oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional)
Liquids and Toppings
- 1/2 cup chicken broth
- 1 tablespoon balsamic vinegar (optional)
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta cooking water, and set aside.
- Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, black pepper, and garlic powder. Add the chicken to the skillet and cook for 5 to 7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the sliced red and yellow bell peppers, onion, and minced garlic. Cook for 4 to 5 minutes until the vegetables are tender but still have some crispness. If using, stir in the crushed red pepper flakes for a bit of heat.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet with the vegetables. Pour in the chicken broth and balsamic vinegar. Allow the mixture to simmer gently for 2 to 3 minutes to meld the flavors.
- Toss Pasta with Chicken and Vegetables: Add the cooked pasta to the skillet and toss everything together thoroughly. If the mixture is dry, add the reserved pasta water a little at a time until the sauce reaches your desired consistency.
- Finish and Serve: Sprinkle grated Parmesan cheese and chopped fresh parsley over the pasta. Stir gently to incorporate and serve warm.
Notes
- You can use any combination of bell peppers or add zucchini for extra veggies.
- For a creamy version, stir in 1/4 cup heavy cream at the end.
- Serve with garlic bread for a complete meal.
