Pasta with chicken and vegetables
Sometimes you come across a recipe that, although it doesn't seem special at first glance, ends up being made again and again. That's how I feel about the chicken and vegetable pasta – I'm not a huge fan of pasta, but here the combination of slightly tangy sauce, chicken breast, and fresh vegetables really has something that makes me return to this recipe more often than I would have expected. It's quite quick to prepare and doesn't have complicated steps.
Quick Info
Total time: about 45 minutes
Preparation time: 15 minutes
Cooking time: 30 minutes
Servings: 3-4
Difficulty: easy
Recipe type: quick lunch or dinner
Ingredients
1 boneless chicken breast (medium size)
1 carrot
1 onion
1/2 yellow bell pepper
1 can whole peeled tomatoes (400 g)
2-3 tablespoons oil
2 garlic cloves
1 tablespoon roasted pepper paste
salt
pepper
dry basil (just a little, at the end)
250 g pasta (penne, fusilli, or whatever you have on hand)
parmesan for serving
fresh parsley (optional)
Preparation method
1. Wash the chicken breast, pat it dry with paper, and cut it into suitable pieces, not too small.
2. Peel and finely chop the onion. Peel the carrot and cut it into pieces (slices or cubes, according to preference). Cut the yellow bell pepper into small cubes.
3. In a skillet, heat 2-3 tablespoons of oil. Add the chicken pieces and let them cook for a few minutes until they turn white, stirring occasionally.
4. Add the onion, carrot, and bell pepper to the skillet. Sprinkle with salt and pepper. Pour in a cup of water and let it simmer over medium heat, covered, until the meat is halfway cooked (about 10-12 minutes).
5. Meanwhile, chop the peeled tomatoes into cubes. After the meat has partially tenderized, add the tomatoes to the skillet along with 1 tablespoon of roasted pepper paste. If the sauce seems too thick, you can add a little more water.
6. Peel the garlic, cut it in half or crush it lightly, and add it to the skillet. Let everything simmer over medium heat, uncovered. For a slightly tangy flavor, you can add 1 tablespoon of tomato paste, but it's not mandatory.
7. When the sauce has reduced and the meat is cooked, sprinkle with dry basil, stir, and cover with a lid, turning off the heat.
8. Meanwhile, cook the pasta in boiling salted water with a little oil, according to the package instructions. When ready, drain the pasta.
9. Serve the pasta with the chicken and vegetable mixture, grated parmesan on top, and chopped fresh parsley, if you have it.
Why I make this recipe often
This recipe is practical when you have some vegetables and a chicken breast in the fridge. It doesn't require hard-to-find ingredients or much time in the kitchen. It's filling but not heavy, and it keeps well the next day, if there are leftovers.
Tips and variations
Tips
If using thinner chicken breast, don’t cook it too long to avoid drying out.
The sauce can be left thinner or, if you like your pasta saucier, add a little hot water at the end.
You can also use whole grain or gluten-free pasta if needed.
Substitutions
The yellow bell pepper can be replaced with red or green pepper, according to taste.
If you don’t have roasted pepper paste, a little pepper paste or even none will work, although the flavor will be simpler.
Canned tomatoes can be replaced with fresh tomatoes in summer.
Variations
You can add zucchini or mushrooms after the onion has softened.
If you want a more intense flavor, a splash of white wine can be added at the beginning when frying the chicken (this is not in the original recipe, but can be useful for someone experienced).
For those who prefer a spicier flavor, you can add chili flakes.
Serving ideas
Pasta with chicken and vegetables can be served plain, just with grated parmesan on top. If you have it, a little fresh parsley adds freshness. It can be served with a green salad or even with a slice of bread if you want to “scoop” the sauce from the plate.
Frequently asked questions
What type of pasta goes best with this sauce?
Almost any type of short pasta works – penne, fusilli, rigatoni. Long pasta doesn’t hold the sauce with pieces of meat and vegetables well.
Can I use another meat instead of chicken breast?
You can also use boneless chicken thighs, cut into cubes. It will need a little more cooking time.
If I don’t have roasted pepper paste, what can I use?
A tablespoon of pepper paste or simply more tomatoes will work, but the flavor will be more neutral.
Do canned tomatoes need to be peeled?
If you use canned tomatoes, they are already peeled. For fresh tomatoes, it’s recommended to blanch them a little and peel them, but it’s not mandatory.
Can I make the sauce in advance and keep it in the fridge?
The sauce can be made a day ahead and keeps well in the fridge for up to two days.
Nutritional values (estimate)
For one serving out of 4:
Calories: approximately 400-450 kcal
Protein: 27-30 g
Carbohydrates: 45-50 g
Fats: 10-12 g
The values are estimates and can vary depending on the type of pasta, the amount of oil, and how much parmesan you use when serving.
Storage and reheating
The dish keeps in the fridge in a sealed container for about 2 days. It can be reheated in the microwave or in a skillet with a tablespoon of water to prevent drying out. If the pasta sits in the sauce overnight, it will absorb more flavor, but it won’t lose its taste. For better texture, I recommend adding fresh parmesan just before serving.
We wash the chicken breast, pat it dry with a paper towel, and cut it into suitable pieces. We clean the onion and chop it, peel the carrot and cut it into suitable pieces, and dice the bell pepper. In a frying pan, we heat the oil, sauté the chicken pieces, then add the vegetables. We sprinkle salt and pepper, pour in a cup of water, and let it simmer until the chicken is halfway cooked. We dice the tomatoes, add them over the chicken, add the pepper paste with kapia, and if necessary, add a little more water. We clean the garlic, cut it in half, and add it to the pan. We let it reduce over medium heat, and if you want the sauce to be a bit more sour, add a tablespoon of tomato paste. Towards the end, we sprinkle a little dried basil, mix well, and cover with a lid. In a pot, we bring water with salt and a little oil to a boil. When it boils, we add the pasta and cook as needed. When they are ready, we drain them in a colander. They are served with the prepared chicken, a few strips of parmesan, and a little chopped fresh parsley. Enjoy your meal!
Ingredients: 1 boneless chicken breast, 1 carrot, 1 onion, 1/2 yellow bell pepper, 1 can whole peeled tomatoes, 2-3 tablespoons oil, 2 cloves of garlic, 1 tablespoon bell pepper paste, salt, pepper, dried basil, 250g pasta, parmesan.
