Bell peppers are botanically fruits,
but are generally considered in culinary contexts to be vegetables.
You guys, I accidentally made Chicken Pepper Pasta last week and I ate it every single day until there was not a scrap left.
It was so delicious, it made it back on the menu again for this week.
I am seriously craving it!
The flavors are so naturally bold and rich.
Chicken Pepper Pasta is unbelievably easy.
Pre-heat the oven to 375 degrees, please.
Snag yourself a roasting pan, large casserole dish or my handy dandy toss away lasagna pan.
I keep large oven cooking bags on hand because they can make throwing together a meal easy.
If you are not using a cooking bag, tightly cover the dish with foil before cooking to trap in that wonderful heat and moisture.
Into that cooking bag place:
Two double breast bone in chicken breasts (that’s technically 4 breasts total)
One whole medium sized yellow onion sliced into chunks
2-4 cloves of garlic sliced or minced
1 Large Yellow Pepper- sliced into strips
1 Large Green Pepper- sliced into strips
1 Large Red Pepper- sliced into strips
2-3 Tablespoons of your favorite flavorful Italian dressing
(I used Seeds of Change Italian herb vinaigrette)
Sprinkle a pinch of sea salt in there.
Tie up that bag full of awesome!
Or cover that dish tightly with your heavy foil if you are rockin’ this recipe bag-less. 😉
Cook at 375 degrees for 1 hour and 20 minutes.
Remove from oven and leave that bad boy alone to rest for about 20 minutes to a half an hour.
This allows our chicken to lock in those wickedly awesome flavors.
When you open the bag, pour that incredible zesty chicken stock in the bottom, into a bowl and set it to the side for a few minutes.
Get rid of the chicken skin. Shred that breast meat from the bones and set aside.
My kiddos prefer if I peel the “skin” from peppers when they are in a pasta dish. You don’t have to but I find that the meat just peels right off the pepper skin, at this point.
Boil up a box of your favorite pasta according to the directions.
When the pasta is done and strained, toss those peppers, chicken and pasta into the pasta pot.
Now grab that bowl that we set aside with our zesty chicken stock.
Mix up that stock and pour approximately half of that chicken stock over your pasta.
This liquid is like a golden broth from heaven BUT everyone may have different preferences as to how saucy they like their dish.
Go ahead and add more of that rad broth if it suits your fancy… there is absolutely nothing wrong with that!
We are not making a soup so add slowly and it will be easy to find your desired balance.
Chicken Pepper Pasta isn’t spicy but is absolutely bursting with flavor.
The combination of the tri colored peppers, onion, garlic and chicken create an intoxicating aroma.
I could eat this all the time.
Maybe I shall. 😉