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.
Servings 2
Calories 446kcal
Ingredients
- 4 ounces penne pasta
- 1 tablespoon butter
- 1 small (about 8 ounces) boneless chicken breast cubed
- Salt
- 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
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!
Nutrition
Calories: 446kcal