What makes it special are roasting three different varieties of sweet peppers first before browning onion, garlic, and then the chicken, bringing out the flavor even more without bombarding it with an excessive amount of fat and heavier ingredients. Once you add a little tomato paste, chicken stock and lightly season, you serve over a bed of cooked pasta for one of the easiest and most delicious chicken dishes around.
I do hope you make my recipe because I really think that you’ll like it!
Skinny Pasta With Chicken and Sweet Peppers
3 sweet peppers (red, green, and yellow)
3 tablespoons of olive oil
1 medium onion, chopped
2 cloves of garlic, finely chopped
3 large chicken breasts, boned and cut in small pieces
2 tablespoons of tomato paste
½ cup of chicken stock
3/4 pound of your favorite form of pasta, cooked
1 teaspoon of sugar
1 teaspoon of dried basil
½ teaspoon of dried oregano
1/4 teaspoon of dried rosemary
3/4 teaspoon of salt
Roast peppers; remove the skin. Cut into strips.
Heat the oil, then add the onion and garlic. Brown them until golden.
Add the chicken pieces to your skillet and brown as well.
Pour in the tomato paste, chicken stock, peppers, sugar, salt, basil, oregano, rosemary, and peppers. Cook slowly until chicken is tender.
Pour in more chicken stock if the sauce begins to dry.
Serve over a bed of cooked pasta.