Chicken & Peppers Pasta

Here's a hearty, delicious meal that takes just a few minutes to stir together.

I created this chicken dish out of using what I had in the frig. and not wanting to run to the store for anything. All of the flavors blend together so well. Everyone enjoyed it --even my daughter- who claims to hate tomatoes and tomato sauce.


Chicken & Peppers Pasta
1 - 2 lbs of pasta --I used Barilla Rigatoni
3 boneless chicken breasts,
cubed into medium-sized pieces
2 large green peppers, sliced into thin strips
2 small cans of mushrooms, drained well
fresh thyme
minced garlic
red pepper flakes
Italian seasoning
olive oil
1 large can crushed tomatoes
1 can of mild Rotel tomatoes

Cook pasta. Drain well and keep warm.

At the same time...

Into a large frying pan, add 1/3 C. olive oil, 3 sprigs of fresh thyme (leaves pulled from stems), 2 tsp. minced garlic, 1 tsp red pepper flakes, 2 tsp. Italian seasonings and cubed chicken. Cooked over medium-high heat until the chicken is no longer pink - do not brown chicken. Remove from heat and pour into a bowl. Cover and keep warm.

Into the same frying pan, add 3 TBSP of olive oil, green peppers and mushrooms. Stir frequently, cooking over medium heat until peppers begin to soften. Stir chicken mixture back into the pan of peppers and mushrooms. Stir in Rotel tomatoes and crushed tomatoes. Mix well. Cook until warmed through.

Ladle sauce over warm pasta.

Store leftovers in the refrigerator.

Makes a great casserole the next day. Stir together remaining sauce and pasta. Pour into a casserole dish. Sprinkle with shredded mozzarella cheese. Cover with foil and bake for 45 minutes @ 350*.