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Christine of I Dig Pinterest

Chicken and Roasted Red Pepper Pasta Skillet Meal

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Ingredients Method Notes

Ingredients
  

  • 1 Tbsp. olive oil
  • 2 chicken breasts cut into bite-sized pieces
  • salt and pepper to taste for the chicken
  • 16 oz penne or whatever pasta you have on hand uncooked
  • 4 c. chicken broth
  • 1 can 10 oz Rotel (diced tomatoes and green chiles), undrained
  • 2 tsp. Italian seasoning
  • 1/2 tsp. garlic powder
  • 1/4 tsp. rosemary
  • 1/4 tsp. salt
  • 1 c. roasted red peppers diced (I used the jarred variety)
  • 1/4 c. heavy cream
  • 1/2 c. shredded parmesan cheese

Method
 

  1. In a large skillet over the stove top on medium-high heat, add the olive oil and chicken, then salt and pepper the chicken and cook it until no longer pink.
  2. Add pasta, chicken broth, Rotel, Italian seasoning, garlic powder, rosemary, salt and diced roasted red peppers. Stir well.
  3. Turn the stove top heat up to high, cover the skillet and allow it to come to a boil. Reduce the heat to medium-high and allow it to cook, covered, just until the pasta is tender and the liquids mostly cook into the pasta. Stir occasionally.
  4. Turn off the heat and stir in the heavy cream and shredded parmesan.
  5. Serve immediately with additional parmesan cheese on each portion, if desired.

Notes

If you'd rather not use fresh chicken, canned chicken works great too! Just skip the steps for cooking the chicken and add the canned chicken in at the very end.