Pot chicken and red pepper pasta recipe

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This is a simple and delicious pasta dish that only takes 30 minutes to prepare. Packed full of savory peppers, spinach and various spices, this is a dish that won’t disappoint.

  • Yield: 6 Servings
  • Preparation Time: 30 Minutes

Ingredients

  • 4 Tablespoons of extra virgin olive oil, evenly divided
  • 1 pound of chicken breasts, boneless, skinless and cut into cubes
  • 1 red bell pepper, chopped
  • ¼ of a sweet onion, chopped
  • 2 cloves of garlic, minced
  • 1, 14.5 ounce can of tomatoes, chopped
  • 2½ cups of low sodium chicken broth
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried basil
  • ½ teaspoons of dried thyme
  • ½ teaspoons of crushed red pepper flakes
  • 8 ounces of rotini pasta
  • 2 cups of spinach, chopped
  • 2 cups of Italian cheese blend, shredded
  • 1/3 cup of plain Greek yogurt
  • ¼ cup of parsley, chopped
  • Dash of salt and black pepper
How to Make It
  1. In a pot set over medium heat, add in 2 tablespoons of olive oil. Add in the chicken. Season with a dash of salt and black pepper. Cook for 8 to 10 minutes or until cooked through. Transfer into a bowl and set aside.
  2. Add in another 2 tablespoons of olive oil. Add in the onion, chopped red bell pepper and minced garlic. Cook for 5 minutes or until soft.
  3. Add in the chopped tomatoes, low sodium chicken broth, dried oregano, dried basil, dried thyme, crushed red pepper flakes and rotini pasta. Allow to come to a boil. Lower the heat to low and cover. Cook for 15 minutes or until the pasta is soft.
  4. Add in the spinach, shredded Italian cheese blend, cooked chicken and yogurt. Stir well to mix. Cover and continue to cook for an additional 5 minutes.
  5. Remove from heat. Serve immediately with the chopped parsley.
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