Name: Pasta Fresca Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 small zucchini, sliced; 1 cup cherry tomatoes, halved; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and pepper to taste; 8 oz penne pasta; Grated Parmesan cheese, for serving; Fresh basil leaves, for garnish

Instructions

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for a minute until fragrant.
Add the chicken pieces to the skillet and cook until browned on all sides, about 5-6 minutes.
Toss in the sliced red and yellow bell peppers, zucchini, and cherry tomatoes. Stir-fry the vegetables until they begin to soften, about 4-5 minutes.
Season the mixture with dried oregano, dried basil, salt, and pepper. Stir well to combine all the flavors.
While the chicken and vegetables are cooking, cook the penne pasta according to the package instructions until al dente. Drain and set aside.
Add the cooked pasta to the skillet with the chicken and vegetables. Toss everything together gently to combine.
Serve the Pasta Fresca Chicken hot, garnished with grated Parmesan cheese and fresh basil leaves for an extra burst of flavor.

Ingredients

Instructions

Nutrition Facts