Mixed-Pepper and Chicken Pasta

250 grams of pasta (of any kind)
1 skinless and boneless chicken breast
½ cup of tomato pasta sauce
1/8 red bell pepper (cut into strips)
1/8 green bell pepper (cut into strips)
1/8 yellow bell pepper (cut into strips)
1 teaspoon of olive oil
  • Cook pasta as indicated in the package. Drain well and place in a bowl to set aside.
  • Broil chicken breast in water until tender and soft. Dice the chicken into small pieces, then mix it with the pasta.
  • Heat canola oil in a skillet over medium heat. Stir-fry all bell peppers until they’re tender.
  • Add the tomato pasta sauce to the bell peppers and heat for up to ten minutes.
  • Pour the tomato and bell pepper sauce onto the chicken pasta.

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