Easy Pasta Primavera for Two
Light and easy Pasta Primavera with sweet crunchy bell peppers, tomatoes, and lean chicken breast served over penne pasta and topped with Parmesan cheese.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 4 ounces penne pasta
- 1 tablespoon butter
- 1 small (about 8 ounces) boneless chicken breast cubed
- 1 large bell pepper (any color) diced small
- 1 clove garlic minced
- 1 14-ounce can diced tomatoes with green green chilies
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried crushed rosemary
- 1/4 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1/4 cup (1oz) shredded Parmesan cheese
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!