Spicy Chicken Pepper Pasta

Name: Spicy Chicken Pepper Pasta
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons oil (canola, olive); 3/4 lb boneless chicken breast, cut into thin strips; 3 cloves garlic, minced; 1 carrot, thinly sliced; 1 onion, thinly sliced; 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 1 (19 fluid ounce) can diced tomatoes, undrained; 1/4 teaspoon red pepper flakes; 1/2 lb linguine; 1/3 cup grated parmesan cheese, divided

Submitted by BrendaM

"This recipe is from Kraft Foods 2004 calendar and looks absolutely delicious! I haven't made it yet, but didn't want to lose the recipe. I'm planning on making it in the next few weeks!"

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photo by Amanda Beth

Ready In:: 40mins
Ingredients:: 11
Serves:: 4

ingredients

2 tablespoons oil (canola, olive)
³⁄₄ lb boneless chicken breast, cut into thin strips
3 cloves garlic, minced
1 carrot, thinly sliced
1 onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 (19 fluid ounce) can diced tomatoes, undrained
¹⁄₄ teaspoon red pepper flakes
¹⁄₂ lb linguine
¹⁄₃ cup grated parmesan cheese, divided

directions

Heat oil in large fry pan on medium-high heat.
Add chicken and garlic; cook 4- 5 minutes or until chicken is cooked through, stirring frequently.
Add carrot, onion, bell peppers, tomatoes and red pepper flakes; stir.
Bring to boil.
Reduce heat to medium-low; simmer 8- 10 minutes or until vegetables are crisp-tender.
Meanwhile, bring a large pot of water to a boil.
Add pasta and cook until tender.
Stir half of the cheese into sauce; spoon over drained pasta.
Top with the remaining cheese.
Sprinkle with addiional red pepper flakes, if desired.

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Reviews

This was easy and delicious. I added a bit of store-bought marinara sauce to thicken at the end. The flavors were wonderful. Thanks for sharing!

starlight17_12979236
This is really, really good. I love how the flavors blend together. Plus, it is so simple! Don't forget to start your water to boiling as soon as you start cooking. I forgot, and my sauce cooked a little longer than it should have. But it still turned out great! It's a very forgiving recipe. I subbed cayenne and chili powders for the red pepper flakes, because I realized as I was cooking that I was out. Next time, I will use a green pepper in place of the red, so I can have more color. This is a great recipe; I'm so glad I tried it! ETA 7/8/06: Still loving it! The first few times I made this, DH complained that the sauce didn't stick to the spaghetti. I found that I was not simmering the sauce long enough. Teach me to try and speed up dinner! Great recipe, and so pretty. The picture does not do it justice, but I hope you enjoy anyway!

Amanda Beth
All in all, this is a very tasty (and healthy) meal. I did add a bit of fresh basil from my garden to the mix. The only comment I would make is to julienne the peppers into 2 inch "matchsticks" to make it easier to eat. Thank you Brenda M. for sharing the recipe.

BonnieZ