This recipe for Italian Chicken, Peppers and Pasta is easy and makes a quick meal. This keeps well in the fridge and is good leftover, too. Just reheat in the microwave or on the stove.
1 pound boneless, skinless chicken cut into bite-sized pieces (you can use whatever pieces you like)
3 tablespoons olive oil or cooking oil
4 tablespoons butter or 1/2 stick or 1/4 cup
2 cloves of garlic, peeled and mashed.
1 small onion, coarsely chopped
1 large green pepper, coarsely chopped (can use orange or red or a combination of all three)
1 (14.5 ounce) can diced tomatoes, undrained
1 (14.5 ounce) can chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon oregano
1/2 teaspoon cumin
hot sauce or pinch of cayenne, optional
1 1/2 cups mini penne pasta, uncooked or pasta of your choice
1/2 to 1 cup shredded parmesan cheese
Fresh parsley for garnish, optional
Melt butter in a large skillet with olive oil. Brown chicken pieces along with garlic, onion and peppers. Add the diced tomatoes, chicken broth, salt, black pepper, oregano, cumin and cayenne. Cook on medium to low heat for 20 minutes, uncovered. Stir a couple times during cooking. Add the pasta, cover and cook 10 more minutes or until pasta is done. Remove from heat and sprinkle on parmesan cheese and parsley. Makes 6 to 8 servings. Enjoy!
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