ITALIAN CHICKEN, PEPPERS AND PASTA SKILLET

This post may contain affiliate links. Please read my disclaimer for more info.
Print Friendly, PDF & Email

This recipe for Italian Chicken Peppers and Pasta Skillet 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.

Ingredients for Italian chicken peppers pasta skillet:

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!

 

Italian Chicken, Peppers and Pasta Skillet

This recipe for Italian Chicken Peppers and Pasta Skillet 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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American, southern
Keyword: chicke skillet, easy skillet meal
Servings: 6 servings
Author: The Southern Lady Cooks

Ingredients

  • 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

Instructions

  • 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.

Don’t forget to pin Italian chicken, peppers pasta skillet. 

Click here to follow us on Instagram.

Are you reading our digital magazine, Front Porch Life? It’s full of great recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking and relaxing immediately!

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

 

Save

 

Leave a Reply

Your email address will not be published. Required fields are marked *






*