This Chicken and Peppers Pasta dish is bursting with flavor and so colorful. Kids also love this dish, which is so quick and easy to make on the stove top

This Chicken and Peppers Pasta dish is bursting with flavor. The fresher the bell peppers, the better !

Pasta has to be one of the world’s most popular starches and can be used in so many ways.

Depending on the season, bell peppers can be very expensive in South-Africa.

We started a small (and I mean a really small) vegetable garden towards the end of last year. Seeing as I use bell peppers a lot, it was one of the first vegetables we planted.

And, very proudly! I can now tell you that the bell peppers I used in this Chicken and Peppers Pasta recipe, have both come from our little garden.

Used minutes after we picked them from outside, the smell when I sliced them open was just amazing.

I have since learned – via Pinterest of course – that you apparently get a female and a male bell pepper – the female has 4 lobes at the bottom, more seeds.

But is sweeter in taste and therefore better to use in salads or wherever you would use uncooked peppers.

Male bell peppers have only 3 lobes, less seeds and also less sweet, therefore – better to use in recipes in which the peppers will be cooked.

I know, and have actually seen peppers with 5 lobes and can only take that to be a female with a higher IQ than her girl friends with only 4 ! Just my opinion … do not take it too serious 😉

~~ Quick PIN Link ~~

More Pasta recipes you might like:

• Quick White Cheddar and Bacon Pasta
• Ham and Cheese Pasta Salad
• Three Cheese Stuffed Pasta Shells

Chicken and Peppers Pasta

Chicken and Peppers Pasta

Linda Nortje

This Chicken and Peppers are bursting with flavor and so colorful. Kids also love this dish, which is so quick and easy to make on the stove top

4.50 from 2 votes

Print Recipe Pin Recipe

Course Dinner

Cuisine American

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Cook ModePrevent your screen from going dark

Servings 4 Servings

Calories 737.8 kcal

Ingredients

  

1x2x3x

• 500 g Tagliatelle Pasta 16 oz
• 3 TB Olive Oil or Vegetable Oil
• 450 g Chicken Fillets cut into strips (1 pound)
• 1 large Yellow Bell Pepper sliced
• 1 large Red Bell Pepper sliced
• 250 g Mushrooms sliced (8 oz)
• ¼ cup Tomato Paste
• 1 TB Dried Oregano
• 2 t Garlic crushed
• ¼ cup Water
• 3 Spring Onions chopped (scallions)
• 1 Green Chili chopped finely
• Salt and Black Pepper to taste

Instructions

 

• Cook the Pasta as per the instructions on the packet
• Meanwhile, heat the Oil in a large skillet or wok – stir-fry the Chicken until fully cooked and browned
• Remove the Chicken from the pan and keep aside – retain the Oil in the skillet/wok
• Add the Yellow and Red Peppers together with the Mushrooms (add more Oil if needed) and saute until soft
• Combine and add the Tomato Paste, Oregano, Garlic and Water to the vegetables in the pan – stir to combine and cook 2 minutes
• Return the Chicken to the pan, together with the Spring Onions and Chili – stir well and heat through – season to taste with Salt and Black Pepper
• Stir the Chicken mixture into the cooked and drained Pasta and serve immediately

Nutrition Facts

Chicken and Peppers Pasta

Amount per Serving

Calories

737.8

% Daily Value*

Fat

 

17.4

g

27

%

Saturated Fat

 

3.1

g

19

%

Polyunsaturated Fat

 

11.7

g

Carbohydrates

 

103.5

g

35

%

Fiber

 

4.5

g

19

%

Sugar

 

3.5

g

4

%

Protein

 

44.8

g

90

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

LINDA