Recipe for cooking chicken pasta primavera

Quick Meals- Salads and Pasta :: Pasta Recipes

Chicken Pasta Primavera

1 red bell pepper, cut into 1-in. pieces
1 yellow bell pepper, cut into 1-in. pieces
1 green bell pepper, cut into 1-in. pieces
2 Tbsp. extra virgin olive oil
2 cloves garlic, minced
1 (14.5 oz.) can peeled and diced tomatoes
1 (10 oz.) can diced tomatoes with green chile peppers
1 lb. angel hair pasta
2 Tbsp. butter
2 Tbsp. extra virgin olive oil
4 skinless, boneless chicken breast halves,
    cut into bite-size pieces
1/2 tsp. dried basil
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1/2 tsp. garlic powder
1/4 C. grated Parmesan cheese

In a lrg. skillet over med. heat, cook red, yellow and green bell peppers in 2 Tbsp. extra virgin olive oil with garlic until just tender. Stir in diced tomatoes and diced tomatoes with chiles, reduce heat to med.-low and simmer 10 min. Remove to a servings bowl.

Bring a lrg. pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 min. or until al dente; drain.

While pasta is cooking, heat 2 Tbsp. oil and butter over med. heat in a lrg. skillet. Cook chicken in butter mixture until juices run clear, 5 to 10 min.

Place cooked chicken over tomato sauce and sprinkle with basil, rosemary, thyme, garlic powder and Parmesan.

Serve with cooked pasta.