Recipe by Joy
"A wonderful dish with lots of herbs and your favorite pasta. Serve with garlic bread sticks."
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red bell pepper, cut into 1 inch pieces
yellow bell pepper, cut into 1 inch pieces
green bell pepper, cut into 1 inch pieces
1 (14.5 ounce) can
peeled and diced tomatoes
1 (10 ounce) can
diced tomatoes with green chile peppers
angel hair pasta
skinless, boneless chicken breast halves - cut into bite size pieces
grated Parmesan cheese
I used twice the tomatoes (and garlic!) and added an 8 oz can of tomato sauce. I also threw in some onions and mushrooms with the bell peppers. I had some fresh thyme and oregano which I cooked with the sauce and then put the rest of the spices (dried) to cook with the chicken so it would have more flavor. There was so much sauce, which is good because it is delicious. I served this with fresh garlic & parsley linguine noodles. I also left out the butter & cheese to reduce calories and I swear it wasn't missing a thing. Oh and I cooked the chicken at the same time as the sauce (in a separate pan) to save time. I have some cleaning to do but it was worth it.
I did not care for this recipe.
Great recipe! I made a few ingredient changes based on what I had on hand at the time, and I added the basil, rosemary, thyme, and garlic powder both to the tomato mixture while it was cooking and to the chicken pieces before cooking them. It turned out well seasoned and quite tasty! Thanks for the recipe!
This recipe is the best I've tried so far from this site. Everything blended well and I love the fact that the sauce was light enough for me and my husband. You don't have to stress about the ingredients. Most of them are stuff that you already have in your kitchen cabinet. I didn't have yellow peppers and it still came out great. I might add that if you need some more sauce, consider adding another can of tomatoes. Also , consider seasoning the chicken breast well enough to make it more flavorful.Otherwise,I love this recipe and it's a keeper.
After one substitution and a streamlining of cooking direction steps, my family gives this five stars! I substituted a can of Italian Stewed Tomatoes for the diced tomatoes w/green chile peppers. To streamline the process while giving the chicken more flavor AND cut some of the fat, I sauteed the chicken chunks with the peppers and fresh garlic in 2 T olive & 2 T butter. *I still used the garlic powder as well during this process to ensure there was enough seasoning. Once the chicken was cooked through and the peppers tender, I added the two cans of tomatoes and the herbs (heaping 1/2 tsp of each of the three herbs) and let the mixture simmer while I boiled the water and cooked the pasta. This process seemed to have eliminated the comments of bland-tasting chicken and gave a more flavorful sauce. Very tasty, not too heavy and delicious leftover!
Surprisingly AWESOME! I did add a couple TBLS of minced onion when sauting the peppers and added the dry herbs when I added the tomatoes so that they could simmer/add flavor to the "sauce" instead of adding them at the end. My daughter thought it was a tad too spicy but she still ate every bite from her bowl. My boyfriend thought this was amazing. Although it takes up a couple pans, what are dishwashers for? Thanks so much Joy - I'll make this again!!
i loooooooooooove this recipe. i've been wanting to cook a healthy pasta. this is IT!! but I did put an 8 oz can of tomato sauce and 1 real tomato and used tube pasta. i didn't have enough chicken but it didn't matter.
Loved it! Loved it! loved it!!
and did I mention my family! They loved it also!!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Pasta Primavera
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 153
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