chicken pepper pasta (chicken pasta recipe)

Hey awesome people. It’s been a while since we’ve shared a fabulous recipe with you that we love…and we were way overdue. I’m trying to cook more. And cook fresh. And by me, I mean Jamin. We actually both enjoy getting into the kitchen on occasion, and we’ve found that when our picky little eater people (read: the offspring) are in on preparing it with us, they’re actually more likely to try what we’ve made. We’re really striving to make it all a family affair, and we’re kind of amazed at how interested they are.

Today, I thought I’d share one of our fave recipes with you guys…

If you never make another recipe in your life again…if you like chicken… and pasta… and peppers galore…try this recipe. You’ll love it forever. It takes a little prepwork, but it’s amazing. And the leftovers are just as fabulous as the original… We like to make fresh pasta every time to go with it. Magnifique. {Kisses tips of fingers in grandiose dramatic top chef kinda fashion.}

Here’s what you’ll need:

¼ cup olive oil

½ lb chicken breasts: We cheated and totally used this kind… whatever works, right?

1 cup of mushrooms: I’m here to tell ya that if you like mushrooms, you’ll want more in this. I love them and can’t seem to get enough.

½ each yellow, red + green pepper, sliced

½ onion sliced

½ cup of roma tomatoes, sliced

2 teaspoons of chopped fresh garlic

1 teaspoon red pepper flakes

1 lb bowtie pasta, cooked

1/2 cup of white wine

1/2 cup of tomato sauce

garnish : 2 T chopped basil + the more parmesean cheese, the better.

{In retrospect, the Balsamic Dressing has absolutely nothing to do with anything…but our stellar side salads. I’m a ranch girl, mahself.}

Bring your oil up to heat in a skillet. Add your chicken and brown (or if you want to cheat like us, throw it in with the veggies. We love to cut corners).

Gradually add your veggies: peppers onion, mushrooms + tomatoes. Add garlic + red pepper. Sauté until slightly browned (not mushy) Add wine + tomato sauce.

Simmer together Toss with hot pasta + garnish! P.S. one can never have too much parmesan cheese on top. The end.

Serve with crusty bread and a salad, and you’re set. It’s absolutely yummy with a big crowd! Or just yourself. In your pjs. With lots of fabulously awesome leftovers…

Yum!

As always, let us know if you try it. We LOVE it! Happy cooking, everyone. Have an inspired, fresh eating kind of day! I’m suddenly hungry…

 


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5 Responses to chicken pepper pasta (chicken pasta recipe)

  1. My boyfriend and I make this all the time! It’s delicious :)

    And finally, another mushroom eater! I get death stares when I tell most people of my love for mushrooms.

  2. Joelle says:

    Somehow I missed how much and what kind of wine. I must be blind.

    • Thanks for being my proof reader today! I’m a little slow off the blocks, and apparently forgot to include that. This would be why writing your posts in an airport, next to loud phone talkers, is a bad idea. Check it now…it’s corrected! {Palms forehead}

  3. anna says:

    I keep re-reading and I think I am missing something. Where is the wine and tomato sauce? How much? Garlic or garlic salt? Is it Monday? (or am I just confused :) )