Pasta with Chicken and Vegetables
A Uncategorized recipe with olive or salad oil, large red peppers cut into 1/2-inch slices, large yellow peppers sliced into 1/2-inch slices. Ready in –, serves 8.
Curated byKavya Sharma🇮🇳
Instructions
18 steps- 1
Best if made 1 hour before serving.
- 2
In 12-inch skillet over medium high heat in 1 tablespoon hot oil, cook red and yellow peppers and 1/4 teaspoon salt.
large red peppers cut into 1/2-inch slices(2)large yellow peppers sliced into 1/2-inch slices(2)saltmedium onion chopped(1)medium boneless skinless chicken breasts halved about 1 lb cut crosswise into 3/4-inch slices(4)coarsely ground black pepper(1/2 tsp) - 3
Stir frequently until tender and golden.
- 4
Remove with slotted spoon and put them into a large bowl.
large red peppers cut into 1/2-inch slices(2)large yellow peppers sliced into 1/2-inch slices(2)large mushrooms cut into halves(1 lb)medium boneless skinless chicken breasts halved about 1 lb cut crosswise into 3/4-inch slices(4) - 5
In remaining oil in skillet add an additional tablespoon of oil.
- 6
Cook mushrooms, onions and 1/4 teaspoon salt until tender and golden, stirring often.
saltlarge mushrooms cut into halves(1 lb)medium onion chopped(1) - 7
Remove the mushrooms to bowl with peppers.
large red peppers cut into 1/2-inch slices(2)large yellow peppers sliced into 1/2-inch slices(2)large mushrooms cut into halves(1 lb)coarsely ground black pepper(1/2 tsp) - 8
In same skillet over high heat in 1 tablespoon oil, cook chicken and 1/4 teaspoon salt until chicken is golden brown and loses its pink color throughout.
saltmedium boneless skinless chicken breasts halved about 1 lb cut crosswise into 3/4-inch slices(4) - 9
Meanwhile, in saucepan prepare pasta as label directs, using 1 tablespoon salt in water.
salt16 oz pkg penne or regatta pasta(1) - 10
Drain.
- 11
Return pasta to saucepan and keep warm.
16 oz pkg penne or regatta pasta(1) - 12
Drain artichoke hearts reserving marinade from 1 jar.
6 oz jars marinated artichoke hearts(2) - 13
In small bowl, combine artichoke marinade, balsamic vinegar, black pepper, dried basil, sugar and 3/4 teaspoon salt.
salt6 oz jars marinated artichoke hearts(2)balsamic vinegar or red wine vinegar(3 tbsp)coarsely ground black pepper(1/2 tsp)dried basil(1/2 tsp)sugar(1/2 tsp) - 14
Return vegetables to skillet with chicken.
medium boneless skinless chicken breasts halved about 1 lb cut crosswise into 3/4-inch slices(4) - 15
Add artichoke hearts and balsamic vinegar mixture, tossing to coat well.
6 oz jars marinated artichoke hearts(2)balsamic vinegar or red wine vinegar(3 tbsp) - 16
Heat through.
- 17
In large bowl, toss pasta with chicken mixture.
large red peppers cut into 1/2-inch slices(2)large yellow peppers sliced into 1/2-inch slices(2)large mushrooms cut into halves(1 lb)medium boneless skinless chicken breasts halved about 1 lb cut crosswise into 3/4-inch slices(4)16 oz pkg penne or regatta pasta(1) - 18
Makes 8 servings.
Rate this recipe
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Pasta with Chicken and Vegetables
A Uncategorized recipe with olive or salad oil, large red peppers cut into 1/2-inch slices, large yellow peppers sliced into 1/2-inch slices. Ready in –, serves 8.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
18 steps- 1
Best if made 1 hour before serving.
- 2
In 12-inch skillet over medium high heat in 1 tablespoon hot oil, cook red and yellow peppers and 1/4 teaspoon salt.
large red peppers cut into 1/2-inch slices(2)large yellow peppers sliced into 1/2-inch slices(2)saltmedium onion chopped(1)medium boneless skinless chicken breasts halved about 1 lb cut crosswise into 3/4-inch slices(4)coarsely ground black pepper(1/2 tsp) - 3
Stir frequently until tender and golden.
- 4
Remove with slotted spoon and put them into a large bowl.
large red peppers cut into 1/2-inch slices(2)large yellow peppers sliced into 1/2-inch slices(2)large mushrooms cut into halves(1 lb)medium boneless skinless chicken breasts halved about 1 lb cut crosswise into 3/4-inch slices(4) - 5
In remaining oil in skillet add an additional tablespoon of oil.
- 6
Cook mushrooms, onions and 1/4 teaspoon salt until tender and golden, stirring often.
saltlarge mushrooms cut into halves(1 lb)medium onion chopped(1) - 7
Remove the mushrooms to bowl with peppers.
large red peppers cut into 1/2-inch slices(2)large yellow peppers sliced into 1/2-inch slices(2)large mushrooms cut into halves(1 lb)coarsely ground black pepper(1/2 tsp) - 8
In same skillet over high heat in 1 tablespoon oil, cook chicken and 1/4 teaspoon salt until chicken is golden brown and loses its pink color throughout.
saltmedium boneless skinless chicken breasts halved about 1 lb cut crosswise into 3/4-inch slices(4) - 9
Meanwhile, in saucepan prepare pasta as label directs, using 1 tablespoon salt in water.
salt16 oz pkg penne or regatta pasta(1) - 10
Drain.
- 11
Return pasta to saucepan and keep warm.
16 oz pkg penne or regatta pasta(1) - 12
Drain artichoke hearts reserving marinade from 1 jar.
6 oz jars marinated artichoke hearts(2) - 13
In small bowl, combine artichoke marinade, balsamic vinegar, black pepper, dried basil, sugar and 3/4 teaspoon salt.
salt6 oz jars marinated artichoke hearts(2)balsamic vinegar or red wine vinegar(3 tbsp)coarsely ground black pepper(1/2 tsp)dried basil(1/2 tsp)sugar(1/2 tsp) - 14
Return vegetables to skillet with chicken.
medium boneless skinless chicken breasts halved about 1 lb cut crosswise into 3/4-inch slices(4) - 15
Add artichoke hearts and balsamic vinegar mixture, tossing to coat well.
6 oz jars marinated artichoke hearts(2)balsamic vinegar or red wine vinegar(3 tbsp) - 16
Heat through.
- 17
In large bowl, toss pasta with chicken mixture.
large red peppers cut into 1/2-inch slices(2)large yellow peppers sliced into 1/2-inch slices(2)large mushrooms cut into halves(1 lb)medium boneless skinless chicken breasts halved about 1 lb cut crosswise into 3/4-inch slices(4)16 oz pkg penne or regatta pasta(1) - 18
Makes 8 servings.
Rate this recipe