Tomato and chile sauce with colorful bell peppers is served with tender chicken breast and angel hair pasta.
INGREDIENTS (for 6 servings):
- 1 red bell pepper, cut into 1 inch pieces
- 1 yellow bell pepper, cut into 1 inch pieces
- 1 green bell pepper, cut into 1 inch pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 (14.5 ounce) can peeled and diced tomatoes
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 1 pound angel hair pasta
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 skinless, boneless chicken breast halves - cut into bite size pieces
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 cup grated Parmesan cheese
PREPARATION:
In a large skillet over medium heat, cook red, yellow and green bell peppers in 2 tablespoons olive oil with garlic until just tender. Stir in diced tomatoes and diced tomatoes with chiles, reduce heat to medium-low and simmer 10 minutes. Remove to a serving bowl.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While pasta is cooking, heat 2 tablespoons oil and butter over medium heat in a large skillet. Cook chicken in butter mixture until juices run clear, 5 to 10 minutes. Place cooked chicken over tomato sauce and sprinkle with basil, rosemary, thyme, garlic powder and Parmesan. Serve with cooked pasta.