Best 8 Harvest Pepper And Chicken Pasta Recipes

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Harvest peppers, a colorful and vibrant ingredient, bring a sweet and slightly spicy flavor to various dishes. They pair exceptionally well with chicken, creating a delightful combination. Adding harvest peppers and chicken to pasta creates a delectable and satisfying meal. With the right recipe, you can transform these simple ingredients into a culinary masterpiece. Get ready to explore a world of flavors as we guide you through the process of crafting the ultimate harvest pepper and chicken pasta dish.

Here are our top 8 tried and tested recipes!

ONE-POT LEMON-PEPPER CHICKEN PASTA



One-Pot Lemon-Pepper Chicken Pasta image

What's better than lemon-pepper chicken pasta? A recipe for One-Pot Lemon-Pepper Chicken Pasta of course! Full of spaghetti, fresh baby spinach and lemon-pepper seasoned chicken, this recipe has bright flavors that are welcome any time of the year. Make it with Progresso™ Chicken Broth and garnish with Parmesan cheese for a full and hearty dinner with little cleanup.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces (16 oz)
1 teaspoon lemon pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon finely chopped garlic
1 carton (32 oz) Progresso™ chicken broth
8 oz spaghetti pasta, broken in half (from 16-oz box)
1/2 cup shredded Parmesan cheese
2 tablespoons butter
1 tablespoon lemon juice and 2 teaspoons grated lemon peel from 1 large lemon
2 bags (5 oz each) baby spinach

Steps:

  • In 5- to 6-quart Dutch oven, heat olive oil over medium-high heat. Season chicken with lemon pepper, salt and black pepper. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink. Remove chicken to plate; cover and keep warm.
  • Add garlic to Dutch oven; cook 30 to 60 seconds, stirring constantly, until fragrant and lightly browned. Add chicken broth and spaghetti; heat to boiling. Reduce heat to medium; simmer uncovered 13 to 15 minutes, stirring occasionally, until most of liquid is absorbed and pasta is al dente.
  • Stir in 1/4 cup of the Parmesan, the butter, lemon juice, lemon peel and cooked chicken. Remove from heat. Gradually add spinach; stir just until starting to wilt. Let stand 5 minutes before serving. Serve warm with remaining 1/4 cup shredded Parmesan cheese.

Nutrition Facts : Calories 370, Carbohydrate 37 g, Cholesterol 65 mg, Fat 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 2 g, TransFat 0 g

ROASTED PEPPER SAUCE FOR PASTA OR CHICKEN



Roasted pepper sauce for pasta or chicken image

A superhealthy roasted pepper pasta sauce recipe that's versatile and tasty

Provided by Jane Hornby

Categories     Condiment, Dinner, Lunch, Supper

Time 35m

Number Of Ingredients 5

3 red peppers
2 peeled red onions
1 tbsp oil
½ tsp dried thyme
500g passata

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Cut the peppers and the onions into chunks. Toss in the oil and dried thyme, then roast for 30 mins until soft and slightly blackened.
  • Cool, then blend or process until just chunky. Stir through the passata, season and warm through.

Nutrition Facts : Calories 115 calories, Fat 4 grams fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.65 milligram of sodium

HARVEST PEPPER AND CHICKEN PASTA



Harvest Pepper and Chicken Pasta image

A quick and easy recipe that even a college student budget can handle! Its festive look makes it a perfect fall dish for the veggie avoiders in your family, whether they be kids or kids at heart!

Provided by gem.of.vt

Categories     Main Dish Recipes     Pasta     Chicken

Time 49m

Yield 4

Number Of Ingredients 10

1 (16 ounce) package bow-tie pasta
olive oil
2 chicken breasts, cut into thin strips
1 onion, diced
1 orange bell pepper, diced
1 red bell pepper, diced
1 clove garlic, minced, or more to taste
1 teaspoon dried basil
½ teaspoon red pepper flakes
½ (26 ounce) jar tomato sauce (such as Newman's Own®)

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Heat oil in a skillet over medium-high heat. Add chicken strips; cook and stir until no longer pink in the center and the juices run clear, 5 to 7 minutes. Transfer to a plate lined with paper towels.
  • Reduce heat under skillet to medium; add onion, orange bell pepper, red bell pepper, garlic, dried basil, and red pepper flakes to skillet. Cook and stir until onions are translucent and peppers are softened, 3 to 5 minutes. Add tomato sauce; heat for about 2 minutes. Add chicken; cook for another 2 to 3 minutes. Portion cooked pasta into bowls; spoon chicken and sauce mixture on top.

Nutrition Facts : Calories 550.9 calories, Carbohydrate 94.1 g, Cholesterol 32.3 mg, Fat 7.7 g, Fiber 6.9 g, Protein 29 g, SaturatedFat 1.5 g, Sodium 520.5 mg, Sugar 11.1 g

HARVEST PEPPER AND CHICKEN PASTA



Harvest Pepper and Chicken Pasta image

A quick and easy recipe that even a college student budget can handle! Its festive look makes it a perfect fall dish for the veggie avoiders in your family, whether they be kids or kids at heart!

Provided by gemofvt

Categories     Chicken Pasta

Time 49m

Yield 4

Number Of Ingredients 10

1 (16 ounce) package bow-tie pasta
olive oil
2 chicken breasts, cut into thin strips
1 onion, diced
1 orange bell pepper, diced
1 red bell pepper, diced
1 clove garlic, minced, or more to taste
1 teaspoon dried basil
½ teaspoon red pepper flakes
½ (26 ounce) jar tomato sauce (such as Newman's Own®)

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Heat oil in a skillet over medium-high heat. Add chicken strips; cook and stir until no longer pink in the center and the juices run clear, 5 to 7 minutes. Transfer to a plate lined with paper towels.
  • Reduce heat under skillet to medium; add onion, orange bell pepper, red bell pepper, garlic, dried basil, and red pepper flakes to skillet. Cook and stir until onions are translucent and peppers are softened, 3 to 5 minutes. Add tomato sauce; heat for about 2 minutes. Add chicken; cook for another 2 to 3 minutes. Portion cooked pasta into bowls; spoon chicken and sauce mixture on top.

Nutrition Facts : Calories 550.9 calories, Carbohydrate 94.1 g, Cholesterol 32.3 mg, Fat 7.7 g, Fiber 6.9 g, Protein 29 g, SaturatedFat 1.5 g, Sodium 520.5 mg, Sugar 11.1 g

HARVEST PEPPER AND CHICKEN PASTA



Harvest Pepper and Chicken Pasta image

A quick and easy recipe that even a college student budget can handle! Its festive look makes it a perfect fall dish for the veggie avoiders in your family, whether they be kids or kids at heart!

Provided by gemofvt

Categories     Chicken Pasta

Time 49m

Yield 4

Number Of Ingredients 10

1 (16 ounce) package bow-tie pasta
olive oil
2 chicken breasts, cut into thin strips
1 onion, diced
1 orange bell pepper, diced
1 red bell pepper, diced
1 clove garlic, minced, or more to taste
1 teaspoon dried basil
½ teaspoon red pepper flakes
½ (26 ounce) jar tomato sauce (such as Newman's Own®)

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Heat oil in a skillet over medium-high heat. Add chicken strips; cook and stir until no longer pink in the center and the juices run clear, 5 to 7 minutes. Transfer to a plate lined with paper towels.
  • Reduce heat under skillet to medium; add onion, orange bell pepper, red bell pepper, garlic, dried basil, and red pepper flakes to skillet. Cook and stir until onions are translucent and peppers are softened, 3 to 5 minutes. Add tomato sauce; heat for about 2 minutes. Add chicken; cook for another 2 to 3 minutes. Portion cooked pasta into bowls; spoon chicken and sauce mixture on top.

Nutrition Facts : Calories 550.9 calories, Carbohydrate 94.1 g, Cholesterol 32.3 mg, Fat 7.7 g, Fiber 6.9 g, Protein 29 g, SaturatedFat 1.5 g, Sodium 520.5 mg, Sugar 11.1 g

SPAGHETTI WITH CHICKEN AND PEPPERS



Spaghetti with Chicken and Peppers image

We made this Thai-inspired dish with whole-wheat spaghetti, but Asian noodles, such as soba or somen, would be a good substitute.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 20m

Number Of Ingredients 13

Coarse salt
1 pound whole-wheat spaghetti
1 1/2 cups canned reduced-sodium chicken broth
3 garlic cloves, minced
1/2 teaspoon red-pepper flakes
1/4 cup fresh lime juice (from 2 limes)
3 tablespoons ketchup
2 tablespoons soy sauce
2 teaspoons sugar
10 ounces cooked chicken breast, shredded (2 cups)
2 yellow bell peppers (ribs and seeds removed), thinly sliced
1/2 cup chopped fresh cilantro
1 head napa cabbage, cored and shredded, for serving (optional)

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
  • Meanwhile, in a large skillet over medium heat, bring broth, garlic, and red-pepper flakes to a simmer. Cook until garlic is tender, about 2 minutes.Transfer mixture to a large bowl, and stir in lime juice, ketchup, soy sauce, and sugar.
  • Add pasta, chicken, bell pepper, cilantro, and salt to the bowl, and toss to combine with the sauce. Serve on a bed of shredded cabbage, if desired.

Nutrition Facts : Calories 378 g, Fat 2 g, Fiber 10 g, Protein 27 g

HARVEST PEPPER AND CHICKEN PASTA



Harvest Pepper and Chicken Pasta image

A quick and easy recipe that even a college student budget can handle! Its festive look makes it a perfect fall dish for the veggie avoiders in your family, whether they be kids or kids at heart!

Provided by gemofvt

Categories     Chicken Pasta

Time 49m

Yield 4

Number Of Ingredients 10

1 (16 ounce) package bow-tie pasta
olive oil
2 chicken breasts, cut into thin strips
1 onion, diced
1 orange bell pepper, diced
1 red bell pepper, diced
1 clove garlic, minced, or more to taste
1 teaspoon dried basil
½ teaspoon red pepper flakes
½ (26 ounce) jar tomato sauce (such as Newman's Own®)

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Heat oil in a skillet over medium-high heat. Add chicken strips; cook and stir until no longer pink in the center and the juices run clear, 5 to 7 minutes. Transfer to a plate lined with paper towels.
  • Reduce heat under skillet to medium; add onion, orange bell pepper, red bell pepper, garlic, dried basil, and red pepper flakes to skillet. Cook and stir until onions are translucent and peppers are softened, 3 to 5 minutes. Add tomato sauce; heat for about 2 minutes. Add chicken; cook for another 2 to 3 minutes. Portion cooked pasta into bowls; spoon chicken and sauce mixture on top.

Nutrition Facts : Calories 550.9 calories, Carbohydrate 94.1 g, Cholesterol 32.3 mg, Fat 7.7 g, Fiber 6.9 g, Protein 29 g, SaturatedFat 1.5 g, Sodium 520.5 mg, Sugar 11.1 g

HARVEST PEPPER AND CHICKEN PASTA



Harvest Pepper and Chicken Pasta image

A quick and easy recipe that even a college student budget can handle! Its festive look makes it a perfect fall dish for the veggie avoiders in your family, whether they be kids or kids at heart!

Provided by gemofvt

Categories     Chicken Pasta

Time 49m

Yield 4

Number Of Ingredients 10

1 (16 ounce) package bow-tie pasta
olive oil
2 chicken breasts, cut into thin strips
1 onion, diced
1 orange bell pepper, diced
1 red bell pepper, diced
1 clove garlic, minced, or more to taste
1 teaspoon dried basil
½ teaspoon red pepper flakes
½ (26 ounce) jar tomato sauce (such as Newman's Own®)

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Heat oil in a skillet over medium-high heat. Add chicken strips; cook and stir until no longer pink in the center and the juices run clear, 5 to 7 minutes. Transfer to a plate lined with paper towels.
  • Reduce heat under skillet to medium; add onion, orange bell pepper, red bell pepper, garlic, dried basil, and red pepper flakes to skillet. Cook and stir until onions are translucent and peppers are softened, 3 to 5 minutes. Add tomato sauce; heat for about 2 minutes. Add chicken; cook for another 2 to 3 minutes. Portion cooked pasta into bowls; spoon chicken and sauce mixture on top.

Nutrition Facts : Calories 550.9 calories, Carbohydrate 94.1 g, Cholesterol 32.3 mg, Fat 7.7 g, Fiber 6.9 g, Protein 29 g, SaturatedFat 1.5 g, Sodium 520.5 mg, Sugar 11.1 g

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and utensils ready. This will help you stay organized and avoid scrambling around in the middle of cooking.
  • Use fresh ingredients: Fresh ingredients will always produce the best results. If possible, try to use organic or locally-sourced ingredients.
  • Don't overcrowd the pan: When cooking the chicken or vegetables, don't overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to stick to the pan.
  • Season your food well: Don't be afraid to season your food well. Salt and pepper are essential, but you can also add other spices and herbs to taste.
  • Cook the pasta al dente: When cooking the pasta, cook it al dente, or slightly firm to the bite. This will prevent it from becoming mushy.
  • Use a flavorful sauce: The sauce is what really brings this dish together. Make sure you use a flavorful sauce that you enjoy.
  • Garnish with fresh herbs: Before serving, garnish the dish with fresh herbs such as basil or parsley. This will add a pop of color and flavor.

Conclusion:

This harvest pepper and chicken pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give this recipe a try.

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