Thursday, February 9, 2012

Whole grains pasta with Chicken and Peppers

5 Tablespoons olive oil
1 large boneless and skinless
chicken breast, sliced
1 medium onion — chopped
1 medium red bell pepper — julienne
style
1 medium green bell pepper — julienne
style
1 clove garlic — minced
1/2 teaspoon ground red pepper
2 large tomatoes — chopped
3/4 pound pasta — tubes, as in penne


Heat 2 Tablespoons olive oil over medium heat in
large skillet. Cook and stir chicken until tender.
Remove. Set aside. Add 2 Tablespoons olive oil to
skillet. Cook and stir onion and bell peppers until
tender. Return chicken to pan. Add garlic and ground
red pepper. Cook 3 minutes, stirring constantly. Add
tomatoes; simmer for 10 minutes. While chicken
mixture in simmering, cook pasta according to
directions. Do not overcook. Drain and toss with
remaining tablespoon of olive oil. Serve chicken
mixture over pasta