The tomato sauce is so creamy, buttery, tangy with a hint of sweetness to it.
Harvest Pepper And Chicken Pasta
It's deliciously creamy, amazingly hearty and just perfectly satisfying.
Recipe Summary Harvest Pepper And Chicken Pasta
A quick and easy recipe that even a college student budget can handle! Its festive look makes it a perfect fall dish for the veggie avoiders in your family, whether they be kids or kids at heart!Ingredients | Chicken Breast Pasta Recipes Instant Pot
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
½ teaspoon red pepper flakes
½ (26 ounce) jar tomato sauce (such as Newman's Own®)
Directions
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.
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.
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.
To cut down on time, I often use jarred garlic that has already been minced. Pre-cooked chicken can also be used by the time-conscious chef and is generally found in the lunch meat section of the grocery store.
For extra health points, choose whole-wheat pasta.
Info | Chicken Breast Pasta Recipes Instant Pot
prep:
20 mins
cook:
29 mins
total:
49 mins
Servings:
4
Yield:
4 servings
