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
Servings
4
Difficulty
easy
Total Time
30 min
Ingredients
Step-by-Step
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.
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.
Add the sliced bell peppers to the skillet and sauté for 3-4 minutes, or until the peppers are tender-crisp.
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.
Add the cooked linguine to the skillet and toss everything together until the pasta is well coated with the aglio e olio sauce.