Add a photo

Skillet Chicken Pasta

By: scotty.h  
"This is a tasteful combination of vegetables, chicken, and pasta prepared in a cast iron skillet. My family eats tons of this stuff."

Rating: This weblink has been rated 8 times with an average star rating of 4.5 Read Reviews (7)

Rate/Review | 936 people have saved this

Prep Time:
10 Min
Cook Time:
25 Min
Ready In:
35 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 2 servings
 

Ingredients

  • 1/2 (8 ounce) package spaghettini
  • 2 tablespoons olive oil
  • 8 roma (plum) tomatoes, halved and sliced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 2 teaspoons dried basil
  • 1 pinch salt
  • 1 teaspoon ground black pepper
  • 1 1/2 teaspoons white sugar
  • 1 tablespoon ketchup
  • 3 tablespoons olive oil
  • 2 skinless, boneless chicken breasts, cut into thin strips
  • 2 garlic cloves, crushed
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 red onion, chopped
  • 1 cup sliced fresh mushrooms (optional)
  • 1/4 cup grated Parmesan cheese

Directions

  1. Bring a large pot of water to a boil over high heat. Stir in the spaghettini, and return to a boil. Cook the pasta until it has cooked through, but is still firm to the bite, about 6-8 minutes. Drain well and keep warm.
  2. Heat 2 tablespoons oil in a large skillet over medium heat. Stir in the tomatoes; cook until they soften and begin to break down. Stir in the garlic powder, oregano, basil, salt, pepper, sugar, and ketchup. Heat sauce through and reserve.
  3. Heat the remaining 3 tablespoons oil in a separate cast iron skillet over medium heat. Stir in chicken; cook until browned. Stir in crushed garlic cloves; cook for 1 additional minute.
  4. Remove chicken from skillet and reserve. Turn heat to high. Stir the green pepper, red pepper, onion, and mushrooms into the skillet and cook until they begin to soften. Stir in browned chicken. Turn heat to medium and cook until chicken is no longer pink in the center, and the vegetables are cooked through, about 5 minutes.
  5. Toss the chicken and vegetables with the tomato sauce and the hot pasta. Serve sprinkled with Parmesan cheese.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 606 | Total Fat: 39.1g | Cholesterol: 75mg

ADVERTISEMENT

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 3, 2009 by kakatuv 
This is a healthy and delicious way to eat those "good for ya" boneless, skinless chicken... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 15, 2009 by KIDDEYKOOD 
I enjoyed this recipe. It had a nice flavor, my only complaint is that it seemed to be a bit... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 7, 2009 by wolverton 
This dish is very good. I am not a seasoned cook so the prep time took longer than... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 15, 2009 by CHOCOLATLUV44 
This was amazing, everyone loved it. The sauce was so good, only drawback is there isn't very... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 6, 2009 by mermaid 
The recipe is good. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 1, 2009 by Alyssa 
This recipe was delicious! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 7, 2009 by shannon 
It took quite a bit longer than the recipe said it would, but once it was done, it was pretty... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?