Red Sauce Pasta with Veggies and Chicken
This dish combines tender chicken, colorful vegetables, and pasta in a flavorful red sauce made from fresh tomatoes and aromatic herbs. It is a wholesome and balanced meal, providing carbohydrates, protein, fiber, and essential nutrients. Perfect for lunch or dinner, this recipe caters to varied palates and is a crowd-pleaser.
Nutrition Facts
Per serving
Energy
203 kcal
Protein
17 g
Carbs
18 g
Fat
7 g
Fiber
3 g
Ingredients
Pasta, Penne Raw
0.5 small cup (50g)
Chicken, poultry, breast, skinless
250 gms (250g)
Green Bell pepper
0.25 cup, chopped (50g)
Broccoli
0.5 small cup floret (50g)
Zucchini
0.25 cup, sliced (50g)
Chopped Onion
0.5 small cup (50g)
Clove Garlic, Minced
1 tsp (5g)
Tomato Puree (homemade)
1 cup (200g)
Olive Oil
1 tsp (5g)
Red chilli Powder
0.5 tsp (2.5g)
Dried Oregano
1 tsp (2g)
Fresh basil leaves (Chopped)
1 tbsp (5g)
Dried Basil
1 tsp (1g)
Dried Rosemary
1 tsp (2g)
Dried thyme
1 tsp (2g)
Black Pepper
1 tsp (2g)
Common salt
0.5 tsp (2.5g)
Plain Water
3 small cup (600g)
Instructions
Preparation
Wash and dice the chicken breast into bite-sized pieces.
Boil water with a pinch of salt and cook the pasta as per package instructions. Drain and set aside.
Cooking Steps
Heat oil in a large skillet over medium heat.
Add garlic and sauté for 30 seconds until fragrant. Add onions and cook until soft and translucent.
Add the diced chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and slightly browned.
Add the chopped vegetables to the skillet and sauté for 3-4 minutes until tender but still crunchy.
Add the tomato puree to the skillet. Stir well and let it simmer for 5-7 minutes.
Season the sauce with Italian seasoning (dried basil, dried oregano, dried rosemary, dried thyme ), red chili flakes, salt, and black pepper. Adjust spices to taste.
Add the boiled pasta to the skillet and toss well to coat it evenly with the sauce.
Garnish with fresh basil leaves.
Serve hot and enjoy!