Chicken and Pepper Pasta Aglio e Olio
A classic Italian pasta dish with a twist, featuring chicken breast, bell peppers, and herbs, tossed in a light and spicy aglio e olio sauce. Simple yet flavorful, this recipe is sure to please.
- Prep
- 15 min
- Cook
- 15 min
- Total Time
- 30 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- Italian
Ingredients
- 1lbBoneless, skinless chicken breasts, diced
- 2mediumBell peppers, sliced
- 4clovesGarlic, minced
- 1/4cupFresh parsley, chopped
- 2tbspsFresh basil, chopped
- 3tbspsOlive oil
- 1/2tspRed pepper flakes
- 8ozsLinguine
Step-by-Step
- 1
Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside.
10m - 2
In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook for 5-7 minutes, or until the chicken is cooked through and no longer pink.
7mmedium heat - 3
Add the sliced bell peppers to the skillet and sauté for 3-4 minutes, or until the peppers are tender-crisp.
4mmedium heat - 4
Reduce the heat to low and add the minced garlic, red pepper flakes, chopped parsley, and chopped basil. Sauté for 1 minute, or until the garlic is fragrant.
1mlow heat - 5
Add the cooked linguine to the skillet and toss everything together until the pasta is well coated with the aglio e olio sauce.
2m