By Drew Olson
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, dice the chicken breast into bite-sized pieces. Season with salt, black pepper, and half of the herbes de Provence.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and sauté until golden brown and cooked through, about 6-8 minutes. Remove chicken from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil. Add the diced onion and bell pepper. Sauté until the onion is translucent and the pepper is softened, about 5 minutes.
Dice the tomatoes and add them to the skillet with the onion and bell pepper. Stir and cook for another 3-4 minutes until the tomatoes begin to break down.
Return the cooked chicken to the skillet. Pour in the chicken broth and bring to a simmer. Let it cook for about 5 minutes so the flavors blend.
Add the remaining herbes de Provence and adjust seasoning with more salt and black pepper if needed.
Stir in the cooked pasta. Toss gently to coat the pasta with the sauce and evenly distribute the chicken and vegetables.
Transfer the pasta to a serving platter or individual plates. Garnish with grated Parmesan cheese before serving.
How did this recipe turn out? Let others know!
to rate this recipe
This Italian French Pasta Chicken Dinner recipe is ready in 45 minutes and features pasta, chicken breast, tomato and other delicious ingredients. Contains 650 calories total.
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, dice the chicken breast into bite-sized pieces. Season with salt, black pepper, and half of the herbes de Provence.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and sauté until golden brown and cooked through, about 6-8 minutes. Remove chicken from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil. Add the diced onion and bell pepper. Sauté until the onion is translucent and the pepper is softened, about 5 minutes.
Dice the tomatoes and add them to the skillet with the onion and bell pepper. Stir and cook for another 3-4 minutes until the tomatoes begin to break down.
Return the cooked chicken to the skillet. Pour in the chicken broth and bring to a simmer. Let it cook for about 5 minutes so the flavors blend.
Add the remaining herbes de Provence and adjust seasoning with more salt and black pepper if needed.
Stir in the cooked pasta. Toss gently to coat the pasta with the sauce and evenly distribute the chicken and vegetables.
Transfer the pasta to a serving platter or individual plates. Garnish with grated Parmesan cheese before serving.
Calories per Serving: 650
Your Rating:
