Roasted Red Peppers And Chicken Pasta
A vibrant pasta dish featuring roasted red peppers, tender chicken, and a medley of olives and mushrooms. Fragrant garlic and fresh parsley enhance the flavors, making it a delightful and comforting meal perfect for weeknights or casual gatherings.
Ingredients
Instructions
- Boil the penne rigate pasta as the package directs.
- In a 12-inch nonstick skillet, cook the chicken and garlic in cooking spray over medium heat until lightly browned.
- Add bouillon granules, water, roasted red peppers, mushrooms, parsley, and olives to the skillet.
- Cover and simmer over medium heat for 10 minutes.
- Stir in the cooked pasta and heat through.
- Serve immediately. Refrigerate leftovers.
Tips & Substitutions
For a creamier sauce, consider adding a splash of heavy cream or a dollop of cream cheese. If you're short on time, pre-cooked or rotisserie chicken can be a great substitute for skinless chicken. Feel free to mix in other vegetables such as spinach or zucchini for added nutrition. For a vegetarian option, substitute the chicken with chickpeas and use vegetable broth instead of bouillon.
Serving Suggestions
Serve this Roasted Red Peppers And Chicken Pasta with a light side salad or garlic bread for a complete meal. It pairs beautifully with Mediterranean recipes like Taboli Wheat Salad(Lebanese) or Vegetarian Bean Salad for a fresh contrast. Garnish with additional parsley or grated Parmesan cheese for extra flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or broth to the pasta to prevent it from drying out, and warm it in a skillet over medium heat, stirring occasionally. You can also microwave it in 30-second intervals until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Roasted Red Peppers And Chicken Pasta contains roughly 14 calories, with 1g protein, 2g carbohydrates, and 0g fat.
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 whole wheat penne instead of regular penne rigate?
Yes, whole wheat penne is a great substitute and adds extra fiber to the dish. Just be sure to adjust the cooking time, as whole wheat pasta may take a minute or two longer to cook than regular penne.
What can I use if I don't have bouillon granules?
If bouillon granules are unavailable, you can use low-sodium chicken or vegetable broth instead of water. This will enhance the flavor of the dish. Alternatively, a teaspoon of soy sauce or miso paste can also add depth to your sauce.
Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce ahead. Cook the penne rigate just before serving to prevent it from becoming mushy. Store the chicken and sauce separately in the refrigerator for up to 3 days, then combine and heat when ready to serve.
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).