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Roasted Pepper Chicken Pasta Recipe

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4.7 from 149 reviews

A wholesome and flavorful Roasted Pepper Chicken Pasta featuring tender roasted chicken breast combined with colorful bell peppers and red onion, served over whole wheat penne pasta. This recipe is perfect for a nutritious weeknight dinner with a delightful blend of herbs and roasted textures.

Ingredients

Pasta

  • 10.5 ounces whole wheat penne

Chicken and Vegetables

  • 2 cups diced chicken breast
  • 2 medium bell peppers, sliced (red and yellow)
  • 1 medium red onion, sliced

Seasoning

  • 2 tablespoons olive oil
  • 1 teaspoon herbes de Provence

Instructions

  1. Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken and vegetables.
  2. Prepare chicken and vegetables: In a large bowl, combine the diced chicken breast with the sliced red and yellow bell peppers and sliced red onion. Drizzle the mixture with olive oil and sprinkle with herbes de Provence. Toss everything well to ensure the chicken and vegetables are evenly coated with oil and seasoning.
  3. Roast chicken and vegetables: Spread the coated chicken and vegetable mixture in a single layer on a baking tray. Place the tray in the preheated oven, roasting for 20 to 25 minutes until the chicken is fully cooked and the vegetables are nicely golden brown and tender.
  4. Cook the pasta: While the chicken and vegetables are roasting, bring a large pot of salted water to a boil. Add the whole wheat penne pasta and cook according to the package instructions until al dente, then drain thoroughly.
  5. Combine and serve: Transfer the drained pasta to a serving dish and top it with the roasted chicken and vegetables. Toss gently to combine all ingredients, then serve immediately for a warm, delicious meal.

Notes

  • Ensure chicken is cooked through by checking that its internal temperature reaches 165°F (74°C).
  • You can substitute whole wheat penne with any other pasta shape you prefer.
  • For added flavor, sprinkle some grated Parmesan or fresh herbs like basil before serving.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Use fresh herbs or dried herbes de Provence depending on availability.

Find it online: https://oliviabakes.com/roasted-pepper-chicken-pasta-recipe/