Harvest Pepper and Chicken Pasta
Description
This quick and easy recipe makes a budget-friendly skillet of colorful bell peppers, jarred red sauce, and chicken breast served over pasta.
Ingredients
•
1 (16 ounce) package bow-tie pasta
•
olive oil
•
2 chicken breasts, cut into thin strips
•
1 onion, diced
•
1 orange bell pepper, diced
•
1 red bell pepper, diced
•
1 clove garlic, minced, or more to taste
•
1 teaspoon dried basil
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1/2 teaspoon red pepper flakes
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1/2 (26 ounce) jar tomato sauce (such as Newman's Own®)
Directions
1
Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
2
Heat oil in a skillet over medium-high heat. Add chicken strips; cook and stir until no longer pink in the center and the juices run clear, 5 to 7 minutes. Transfer to a plate lined with paper towels.
3
Reduce heat under skillet to medium; add onion, orange bell pepper, red bell pepper, garlic, dried basil, and red pepper flakes to skillet. Cook and stir until onions are translucent and peppers are softened, 3 to 5 minutes. Add tomato sauce; heat for about 2 minutes. Add chicken; cook for another 2 to 3 minutes. Portion cooked pasta into bowls; spoon chicken and sauce mixture on top.