Ingredients:
1/2 lb rigatoni pasta or 1/2 lb other penne pasta, uncooked
2 tablespoons olive oil
1/2 medium onions, chopped
1/2 large green bell peppers, julienned
1/2 large red bell peppers, julienned
1/2 large yellow bell peppers, julienned
1 garlic cloves, minced
1 tomatoes, chopped
1/4 cup low sodium chicken broth
2 tablespoons fresh parsley, minced
1/4 teaspoon italian seasoning
1/8 teaspoon crushed red pepper flakes
1 tablespoon lemon juice
2 boneless skinless chicken breasts, halved & cooked
Directions:
Cook rigatoni according to pkg directions, without adding salt, drain and set aside.
In a large skillet, over medium heat, heat the oil.
Add the peppers, onion, and garlic and saute for 6 minutes.
Add the tomato, chicken broth, parsley, Italian seasoning, crushed red pepper and salt and pepper to taste.
Add the lemon juice.
Add the chicken to the skillet and cook chicken in the sauce over low heat just until chicken is warmed in the sauce.
Arrange the cooked rigatoni on a serving platter.
Spoon chicken and pepper sauce over rigatoni and serve.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.