Chicken Pepper Pasta
Chicken Pepper Pasta is a vibrant, creamy dish combining tender chicken, colorful peppers, and a rich half-and-half sauce, all tossed with vermicelli. Perfect for weeknights, it offers a comforting yet fresh flavor profile that appeals to both family and friends seeking a quick, satisfying meal.
Ingredients
- 6 Tbsp. Land O Lakes Country Morning Blend ⓘ
- 1 onion, thinly sliced ⓘ
- 1 red pepper, cut into strips ⓘ
- 1 yellow pepper, cut into strips ⓘ
- 1 tsp. minced garlic ⓘ
- 1 lb. skinless, boneless chicken breasts, cut into strips ⓘ
- 3/4 tsp. salt
- 1/4 tsp. black pepper
- 1 (7 oz.) package cooked vermicelli ⓘ
- 3/4 cup half and half ⓘ
Instructions
- Melt Land O Lakes Country Morning Blend in a skillet.
- Stir in onion, red pepper, yellow pepper, and garlic.
- Cook over medium-high heat until slightly tender, about 2 to 3 minutes.
- Remove vegetables from skillet, leaving juices in pan.
- Add chicken, salt, and black pepper to the skillet.
- Cook, stirring occasionally, until chicken is brown and tender, about 7 to 9 minutes.
- Add cooked vegetables, half and half, mozzarella, and Parmesan cheese to the chicken mixture.
- Reduce heat and cook until cheese melts, about 3 to 5 minutes.
- Add cooked vermicelli to the mixture.
- Toss gently to coat and serve.
Tips & Substitutions
For a richer flavor, consider adding some Italian seasoning or crushed red pepper flakes to the chicken as it cooks. If you don't have half and half, you can substitute with a mix of milk and cream. For a lighter version, use grilled chicken and swap vermicelli for whole grain pasta or zucchini noodles. This recipe is also versatile; feel free to include other veggies like broccoli or spinach.
Serving Suggestions
Serve this Chicken Pepper Pasta with a side of garlic bread or a fresh green salad for a complete meal. It pairs beautifully with Homemade Hot Fudge Sundae Sauce for dessert. Consider a light white wine, like Pinot Grigio, to complement the flavors. For a vegetarian version, swap chicken for sautéed mushrooms or chickpeas, browsing more vegetarian recipes for inspiration.
Storage & Reheating
To store leftovers, place them in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or water to prevent the pasta from drying out. Microwave in short intervals, stirring in between, until heated through. For best results, reheat on the stovetop over low heat, adding a bit of half and half for creaminess.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Pepper Pasta contains roughly 477 calories, with 12g protein, 66g carbohydrates, and 20g fat. It is an excellent source of vitamin C (37% of the Daily Value), dietary fiber (26% of the Daily Value), and protein (23% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1737mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of pasta for this recipe?
Absolutely! While vermicelli is suggested, you can substitute with any pasta you prefer, such as penne or fettuccine. Just be sure to adjust the cooking time according to the type of pasta you choose to ensure it's cooked al dente.
What can I add to enhance the flavor of the sauce?
To enhance the flavor, consider adding a splash of white wine or a teaspoon of lemon juice to the sauce just before serving. Fresh herbs like basil or parsley can also brighten the dish. For extra creaminess, a dollop of cream cheese can be stirred in before serving.
Is this dish suitable for meal prep?
Yes, Chicken Pepper Pasta is great for meal prep! Prepare it ahead of time, portion it into containers, and store in the fridge. Just be aware that the pasta may absorb some sauce; add a bit of liquid when reheating to maintain the desired consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).