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Chicken and Peppers Pasta
Linda Nortje
This Chicken and Peppers are bursting with flavor and so colorful. Kids also love this dish, which is so quick and easy to make on the stove top
4.50
from
2
votes
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Course
Dinner
Cuisine
American
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Cook Mode
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Servings
4
Servings
Calories
737.8
kcal
Ingredients
1x
2x
3x
500
g
Tagliatelle Pasta
16 oz
3
TB
Olive Oil
or Vegetable Oil
450
g
Chicken Fillets
cut into strips (1 pound)
1
large Yellow Bell Pepper
sliced
1
large Red Bell Pepper
sliced
250
g
Mushrooms
sliced (8 oz)
¼
cup
Tomato Paste
1
TB
Dried Oregano
2
t
Garlic
crushed
¼
cup
Water
3
Spring Onions
chopped (scallions)
1
Green Chili
chopped finely
Salt and Black Pepper
to taste
Instructions
Cook the Pasta as per the instructions on the packet
Meanwhile, heat the Oil in a large skillet or wok – stir-fry the Chicken until fully cooked and browned
Remove the Chicken from the pan and keep aside – retain the Oil in the skillet/wok
Add the Yellow and Red Peppers together with the Mushrooms (add more Oil if needed) and saute until soft
Combine and add the Tomato Paste, Oregano, Garlic and Water to the vegetables in the pan – stir to combine and cook 2 minutes
Return the Chicken to the pan, together with the Spring Onions and Chili – stir well and heat through – season to taste with Salt and Black Pepper
Stir the Chicken mixture into the cooked and drained Pasta and serve immediately
Nutrition Facts
Chicken and Peppers Pasta
Amount per Serving
Calories
737.8
% Daily Value*
Fat
17.4
g
27
%
Saturated Fat
3.1
g
19
%
Polyunsaturated Fat
11.7
g
Carbohydrates
103.5
g
35
%
Fiber
4.5
g
19
%
Sugar
3.5
g
4
%
Protein
44.8
g
90
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.