Pasta With Chicken And Vegetables Recipe

Name: Pasta With Chicken And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive or salad oil; 2 large red peppers, cut into 1/2-inch slices; 2 large yellow peppers, sliced into 1/2-inch slices; salt; 1 lb. large mushrooms, cut into halves; 1 medium onion, chopped; 4 medium boneless, skinless chicken breasts, halved (about 1 lb.), cut crosswise into 3/4-inch slices; 1 (16 oz.) pkg. penne or regatta pasta; 2 (6 oz.) jars marinated artichoke hearts; 3 Tbsp. balsamic vinegar or red wine vinegar; 1/2 tsp. coarsely ground black pepper; 1/2 tsp. dried basil; 1/2 tsp. sugar

Servings: persons

olive or salad oil
2 large red peppers, cut into 1/2-inch slices
2 large yellow peppers, sliced into 1/2-inch slices
salt
1 lb. large mushrooms, cut into halves
1 medium onion, chopped
4 medium boneless, skinless chicken breasts, halved (about 1 lb.), cut crosswise into 3/4-inch slices
1 (16 oz.) pkg. penne or regatta pasta
2 (6 oz.) jars marinated artichoke hearts
3 Tbsp. balsamic vinegar or red wine vinegar
1/2 tsp. coarsely ground black pepper
1/2 tsp. dried basil
1/2 tsp. sugar

1
Best if made 1 hour before serving.
2
In 12-inch skillet over medium high heat in 1 tablespoon hot oil, cook red and yellow peppers and 1/4 teaspoon salt.
3
Stir frequently until tender and golden.
4
Remove with slotted spoon and put them into a large bowl. In remaining oil in skillet add an additional tablespoon of oil. Cook mushrooms, onions and 1/4 teaspoon salt until tender and golden, stirring often.
5
Remove the mushrooms to bowl with peppers.
6
In same skillet over high heat in 1 tablespoon oil, cook chicken and 1/4 teaspoon salt until chicken is golden brown and loses its pink color throughout.
7
Meanwhile, in saucepan prepare pasta as label directs, using 1 tablespoon salt in water.
8
Drain. Return pasta to saucepan and keep warm.
9
Drain artichoke hearts reserving marinade from 1 jar.
10
In small bowl, combine artichoke marinade, balsamic vinegar, black pepper, dried basil, sugar and 3/4 teaspoon salt.
11
Return vegetables to skillet with chicken. Add artichoke hearts and balsamic vinegar mixture, tossing to coat well.
12
Heat through.
13
In large bowl, toss pasta with chicken mixture.

293

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: olive or salad oil, 2 large red peppers, cut into 1/2-inch slices, 2 large yellow peppers, sliced into 1/2-inch slices, salt, and more.

Yes, Pasta With Chicken And Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta With Chicken And Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions