Garlic Parmesan Pasta with Chicken & Roasted Bell Peppers
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(4)
Ingredients
6 servings
- 8 ounces uncooked rotini (whole grain preferred or gluten free if desired)
- 2 large carrots, peeled sliced
- 1 zucchini, chopped
- 1 red bell pepper
- 1 orange bell pepper
- 1 yellow bell pepper
- 3 tablespoons olive oil, divided
- 4 tablespoons chicken broth, plus more if necessary
- 4 garlic cloves, minced
- 3/4 cup freshly grated parmesan cheese
- 1/4 cup chopped fresh basil
- 1 teaspoon oregano
- salt and pepper
- 1 pound chicken breasts, organic if available
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Preparation
Step 1
Preheat broiler to high. Cut bell peppers in half and place on foil-lined baking sheet, skin sides up. Broil for 8-10 minutes or until blackened.
Step 2
Once blackened, remove from oven and transfer to a plastic ziploc bag. This will help the skin sweat so that you are able to peel it off easily. Keep in bag 10 minutes, then peel and slice into strips; set aside.
Step 3
In a medium bowl, mix together two tablespoons of olive oil, chicken broth, garlic, basil, parmesan cheese, basil and oregano; set aside. Next, generously season chicken with salt and pepper and set aside.
Step 4
While peppers are cooking and/or sweating, you can cook the pasta according to package directions.
Step 5
In a large skillet, drizzle a teaspoon of olive oil and add in carrots and zucchini. Saute while pasta cooks. If carrots and zucchini absorb all oil add in a few tablespoons of chicken broth.
Step 6
Next, drain pasta, transfer back to skillet and turn heat to low; stir in the Parmesan cheese mixture.
Step 7
Add in sliced roasted bell peppers. Add salt and pepper to taste. Keep pasta over low heat while you cook the chicken.
Step 8
Heat a separate skillet over medium-high heat and drizzle two teaspoons of olive oil in. Add in chicken and cook for 6-8 minutes on each side or until chicken is no longer pink and juices run clear.
Step 9
Slice chicken and then add to pasta. Sprinkle with a bit more parmesan cheese. Serves 6, about 1 1/2 cups each.
Step 10
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