Stephanie & Tony’s Table: Spring Pepper And Chicken Pasta
Spring Pepper and Chicken Pasta
1/2 lb penne pasta
1/2 yellow bell pepper, chopped
1/2 red bell pepper,chopped
1/2 orange bell pepper, chopped
1/2 green bell pepper, chopped
2 cloves spring garlic, chopped
6 oz extra virgin olive oil
6 oz chopped tomatoes
1 chicken breast, grilled and sliced
Salt and pepper.
Cook pasta according to directions on package. Reserve 1 cup cooking water.
In a large pan, begin to heat oil with garlic. Once garlic begins to soften add bell peppers and sauté for 5 minutes. Add chicken and pasta water as needed. After a few minutes stir in pasta and tomatoes. Season with salt and pepper. Serve hot.