About this recipe:An easy to make chicken pasta dish, which also incorporates a lot of colourful veg. Red, green and yellow peppers all make an appearance. You could also add a diced courgette for even more veg. Vermicelli is called for here, but really - any pasta shape will work well.
4 tablespoons olive oil, divided
1 red pepper, roughly chopped
1 yellow pepper, roughly chopped
1 green pepper, roughly chopped
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 (400g) tin chopped tomatoes
1 (400g) tin chopped Italian-style tomatoes
500g vermicelli pasta
4 skinless chicken breast fillets - cut into bite size pieces
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon garlic granules
4 tablespoons grated Parmesan cheese
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Method Prep:15min › Cook:30min › Ready in:45min
In a large frying pan over medium heat, cook red, yellow and green peppers in 2 tablespoons olive oil with garlic until just tender. Stir in both tins of tomatoes, reduce heat to medium-low and simmer 10 minutes. Set aside.
Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
While pasta is cooking, heat 2 tablespoons oil and 30g butter over medium heat in a large frying pan. Add chicken and cook until juices run clear, 5 to 10 minutes. Add the prepared pepper / tomato mixture, along with the dried herbs, garlic granules and grated Parmesan cheese; stir to combine. Toss with cooked vermicelli and serve.