Light and easy Pasta Primavera with sweet crunchy bell peppers, tomatoes, and lean chicken breast served over penne pasta and topped with Parmesan cheese.
114-ounce can diced tomatoes with green green chilies
1/4teaspoondried basil
1/4teaspoondried crushed rosemary
1/4teaspoondried thyme
1/4teaspoongarlic powder
1/4cup(1oz) shredded Parmesan cheese
Instructions
Put a medium pot of salted water on to boil for the pasta and cook pasta according to package instructions.
While your pasta is cooking, in a large skillet, over medium to medium-high heat, melt butter. Add chicken breast, sprinkle with salt, and cook until cooked through. Transfer cooked chicken to a plate and tent with foil to keep warm.
Return pan to heat and add bell pepper and garlic. Cook over medium heat for 4 to 6 minutes, until vegetables just begin to soften.
Add tomatoes and spices, bring to a simmer, and cook, stirring occasionally, until mixture becomes thick and saucy, about 6 to 10 minutes (different brands of tomatoes will vary). Stir in cooked chicken and simmer for 1 minute more or until chicken is hot.
Stir in cooked pasta, dish up, and top with Parmesan cheese. Enjoy!