Tomato and chile sauce with colorful bell peppers is served with tender chicken breast and angel hair pasta.
| Prep Time: | 15m |
| Cook Time: | 30m |
| Ready in: | 45m |
| Yield: | 6 servings |
| Ingredients | |
| 1 red bell pepper, cut into 1-inch pieces 1 yellow bell pepper, cut into 1-inch pieces 1 green bell pepper, cut into 1-inch pieces 2 tablespoons olive oil 2 cloves garlic, minced 1 (14.5-ounce) can peeled and diced tomatoes 1 (10-ounce) can diced tomatoes with green chile peppers 1 pound angel hair pasta 2 tablespoons butter 2 tablespoons olive oil 4 skinless, boneless chicken breast halves -- cut into bite-size pieces 1/2 teaspoon dried basil 1/2 teaspoon dried rosemary 1/2 teaspoon dried thyme 1/2 teaspoon garlic powder 1/4 cup grated Parmesan cheese | |
- In a large skillet over medium heat, cook red, yellow and green bell peppers in 2 tablespoons olive oil with garlic until just tender. Stir in diced tomatoes with chiles, reduce heat to medium-low and simmer 10 minutes. Remove to a serving bowl.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- While pasta is cooking, heat 2 tablespoons oil and butter over medium heat in a large skillet. Cook chicken in butter mixture until juices run clear, 5 to 10 minutes. Place cooked chicken over tomato sauce and sprinkle with basil, rosemary, thyme, garlic powder and Parmesan. Serve with cooked pasta.
| Nutrition Information Servings Per Recipe: 6 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 473 cal | Total Fat: | 17.3 g | Cholesterol: | 59 mg | |||
| Sodium: | 616 mg | Carbohydrates: | 50 g | Fiber: | 4.8 g | |||
| Protein: | 29.5 g | |||||||
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