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Harvest Pepper and Chicken Pasta

Rated as 5 out of 5 Stars

"A quick and easy recipe that even a college student budget can handle! Its festive look makes it a perfect fall dish for the veggie avoiders in your family, whether they be kids or kids at heart!"
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49 m servings 551
Original recipe yields 4 servings


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  1. Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  2. Heat oil in a skillet over medium-high heat. Add chicken strips; cook and stir until no longer pink in the center and the juices run clear, 5 to 7 minutes. Transfer to a plate lined with paper towels.
  3. Reduce heat under skillet to medium; add onion, orange bell pepper, red bell pepper, garlic, dried basil, and red pepper flakes to skillet. Cook and stir until onions are translucent and peppers are softened, 3 to 5 minutes. Add tomato sauce; heat for about 2 minutes. Add chicken; cook for another 2 to 3 minutes. Portion cooked pasta into bowls; spoon chicken and sauce mixture on top.


  • Cook's Notes:
  • To cut down on time, I often use jarred garlic that has already been minced. Pre-cooked chicken can also be used by the time-conscious chef and is generally found in the lunch meat section of the grocery store.
  • For extra health points, choose whole-wheat pasta.

Nutrition Facts

Per Serving: 551 calories; 7.7 94.1 29 32 521 Full nutrition

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Read all reviews 2
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This is a quick and easy recipe, as described. I followed the recipe pretty closely. I added a splash of red wine at the end, which added some richness. We really enjoyed it for a weeknight d...

Very easy and tasty. I think I cut back on the pepper just a bit and I am glad I did.. nice bite to it. I tried it chunky and then pureed it as well. Good both ways. I found a cute pumpkin sha...