-
-
My review
Skillet Chicken Pasta
scotty.h
"This is a tasteful combination of vegetables, chicken, and pasta prepared in a cast iron skillet. My family eats tons of this stuff."
Added to shopping list.
Go to shopping list.
Ingredients
35 m servings 768 calsOriginal recipe yields 2 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Bring a large pot of water to a boil over high heat. Stir in the spaghettini, and return to a boil. Cook the pasta until it has cooked through, but is still firm to the bite, about 6-8 minutes. Drain well and keep warm.
- Heat 2 tablespoons oil in a large skillet over medium heat. Stir in the tomatoes; cook until they soften and begin to break down. Stir in the garlic powder, oregano, basil, salt, pepper, sugar, and ketchup. Heat sauce through and reserve.
- Heat the remaining 3 tablespoons oil in a separate cast iron skillet over medium heat. Stir in chicken; cook until browned. Stir in crushed garlic cloves; cook for 1 additional minute.
- Remove chicken from skillet and reserve. Turn heat to high. Stir the green pepper, red pepper, onion, and mushrooms into the skillet and cook until they begin to soften. Stir in browned chicken. Turn heat to medium and cook until chicken is no longer pink in the center, and the vegetables are cooked through, about 5 minutes.
- Toss the chicken and vegetables with the tomato sauce and the hot pasta. Serve sprinkled with Parmesan cheese.
Nutrition Facts
Per Serving: 768 calories; 40.1 g fat; 62.4 g carbohydrates; 43 g protein; 75 mg cholesterol; 525 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 2937 Ratings
-
-
-
-
-
Most helpful positive review
4/3/2009
This dish is very good. I am not a seasoned cook so the prep time took longer than anticipated. Also, I got the wrong type of tomatoes so had to add Contadina tomato paste. It turned out okay ...
Most helpful critical review
3/13/2012
Odd one out, but we didn't really care for this. Which is surprising, because like all the ingredients. The only changes were yellow onion instead of red, Italian seasoning for the herbs (made m...
Most helpful
Most positive
Least positive
Newest
4/3/2009
This dish is very good. I am not a seasoned cook so the prep time took longer than anticipated. Also, I got the wrong type of tomatoes so had to add Contadina tomato paste. It turned out okay ...
5/14/2009
This was amazing, everyone loved it. The sauce was so good, only drawback is there isn't very much of it so I added a little extra spagetti sauce to it to make it last longer.
4/15/2009
I enjoyed this recipe. It had a nice flavor, my only complaint is that it seemed to be a bit greasy because I kept adding more olive oil to the peppers and onions to they wouldn't burn - next ti...
4/3/2009
This is a healthy and delicious way to eat those "good for ya" boneless, skinless chicken breasts (can be dry, right?). Try this tossed with, or served over, brown rice (works with just-cooked ...
8/18/2011
Wasnt sure what to make for dinner and found this recipe. It's super easy to make and delicious!!!
5/24/2010
Mmmmm! I already made a version of this on my own, except without the chicken. I liked it with chicken. The only change that I made was I added a can of Italian tomatoes for extra juice. Good!