italian chicken pasta
This Italian chicken pasta is a delightful and hearty dish, combining tender chicken, fresh vegetables, and pasta, all tossed in a savory tomato-based sauce. Perfect for a family dinner or a cozy night in.
Equipment
- 1 Large pot
- 1 Skillet
- 1 Colander
- 1 Cutting board
- 1 Wooden spoon
- 1 Measuring cups and spoons
Ingredients
- 8 oz penne pasta
- 1 lb boneless, skinless chicken breasts, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 medium zucchini, diced
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste Salt
- to taste Pepper
- for serving Grated Parmesan cheese
- for garnish (optional) Fresh basil leaves
Instructions
- Cook the penne pasta according to package instructions in a large pot of salted water. Drain and set aside.
- In a skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes.
- Add the diced onion and minced garlic to the skillet. Sauté for 2-3 minutes until the onion becomes translucent.
- Stir in the diced red bell pepper and zucchini. Cook for an additional 3-4 minutes until the vegetables are tender.
- Pour in the diced tomatoes along with their juices. Stir in the dried oregano and dried basil. Allow the mixture to simmer for about 5 minutes to blend the flavors.
- Add the cooked penne pasta to the skillet, tossing to combine everything well. Taste and adjust seasoning with salt and pepper if needed.
- Serve warm, topped with grated Parmesan cheese and fresh basil leaves, if desired.
Notes
You can substitute chicken with shrimp or vegetables for a different variation.
For a spicier kick, add red pepper flakes when cooking the chicken.
Serve with a side of garlic bread for a complete meal.