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Margherita Chicken Pasta

Pasta loaded with Bell Peppers, Onions, Cherry Tomatoes, whole Garlic Cloves, fresh Basil and succulent Chicken morsels in a light Tomato based sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course dinner, Lunch, Main Course
Cuisine American
Servings 4

Equipment

  • Deep Pan
  • Cutting Board
  • Knife
  • Pot

Ingredients
  

Protein

  • 2 Boneless and Skinless Chicken Breast Cut into bite size pieces.

Produce

  • 1 Bell Pepper Sliced into thin strips.
  • 1 Yellow Onion Sliced into thin strips.
  • 10 Cloves of Garlic
  • 12 oz Package of Cherry Tomatoes
  • 1/4 cup Fresh Basil sliced into slivers.

Condiment

  • 3 tbsp Fresh Sofrito Can substitute for store bought and can be found in the freezer section near the Latin section or on the shelf in similar area.

Dairy

  • 3 tsp Butter

Seasonings

  • 2 tbsp Garlic Herb Seasoning No Salt.
  • 1 tsp Onion Powder
  • 1 tbsp Adobo Seasoning Can be adjusted to more or less depending on your preference.
  • 1/2 tsp Cumin
  • 1/2 tsp Black Pepper
  • 1/4 tsp Crushed Red Pepper Flakes (Optional)

Oil

  • Olive Oil

Pasta

  • 8 oz Spaghetti

Instructions
 

Pasta

  • Cook Pasta according to directions on box. When Pasta is done, reserve 2 cups of Pasta water as we will use this for the sauce.

Meanwhile - Chicken

  • Heat deep skillet on medium/high drizzling Olive Oil to coat the bottom.
  • Add the Butter into the pan.
  • Once the Butter is melted, add the Garlic Cloves in and begin sautéing for 1-2 minutes or until becomes fragrant.
  • Add the Chicken and seasonings and stir to incorporate the seasonings being sure to coat all of the Chicken pieces. Continue sautéing Chicken for a few minutes to start the cooking process.
  • Proceed to add the Peppers, Onions, Tomatoes and Basil and stir into the mixture to allow all the ingredients to cook together.
  • Once the Tomatoes begin to soften and blister releasing their juices, add 1 cup of water, Sofrito and a generous drizzle of Olive Oil and stir. Lower the cooking temperature to medium and let it simmer stirring periodically for 5-8 minutes or until the Chicken is thoroughly cooked.
  • At this point, your Pasta should be already done. Add the Pasta directly into the pan along with 1 cup of pasta water giving it a good toss to incorporate. The added liquid will help disperse the sauce and work as a thickening agent. At this point, you will need to determine if you want to use the remaining reserved liquid or not. Taste to see if added seasonings are needed.
  • Serve immediately being sure to garnish with fresh Basil and Parmesan Cheese.
Keyword basil, Bell Peppers, cherry tomatoes, Chicken, fresh herbs, Garlic, light pasta, margherita, one pan, Pasta