We have a pasta dish at least once a week, it’s definitely a favourite! Eating a very Mediterranean diet, pasta is our friend, although I do like to stick with wholewheat pastas for the nutritional benefits. That said, I have developed a new love for zucchini pasta since I got my very cool spiraliser! Get the recipe for my amazing low carb chicken zucchini lasagne here.
Back to the matter at hand though… This colourful chicken dish has our favourite flavours of basil and tomato and it’s an easy to cook comfort meal.
All you need to cook this delicious red pepper and chicken weeknight meal is 30 minutes and one pot! Couldn’t be much easier than that! I found this recipe on the Kitchen Stories app.
Red Pepper & Chicken Pasta
- 350 g chicken breasts
- 100 g bacon
- 2 red peppers
- 100 g cherry tomatoes
- 1 onion
- 1 tsp crushed garlic
- 1 tsp dried oregano
- 150 ml white wine
- 300 ml chicken stock
- 500 ml tomato puree
- 300 g wholewheat pasta
- Parmesan cheese
- olive oil
- salt & pepper
Cut chicken breast into bite size pieces and finely chop bacon. Slice pepper into thin strips and halve the cherry tomatoes. Finely chop the onion.
Heat olive oil in a large pan over med high heat and fry chicken for about 5 minutes.
Add bacon, onion and pepper and season with salt and pepper to taste. Cook for another 3 minutes.
Add garlic, oregano and cherry tomatoes. Cook for approximately 3 more minutes, or until liquid has evaporated.
Deglase the pan with white wine, chicken stock and tomato puree, making sure to scrape the browned bits from the bottom of the pan into the sauce.
Bring to a boil, then add the uncooked pasta.
Cover and cook over medium heat for around 10 minutes until pasta is cooked but still firm.
Garnish with basil and Parmesan and serve steaming hot!