Roasted Bell Pepper Chicken with Basil Pasta
Herb-Infused Chicken and Basil Pasta with Roasted Red Peppers
Ingredients:
2 boneless skinless chicken breasts, cubed
2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon paprika
1/4 teaspoon crushed red pepper flakes (optional)
2 roasted red bell peppers, sliced
1/2 cup unsweetened coconut milk or plant-based cream alternative
Salt and pepper, to taste
200g (7 oz) cooked pasta (penne or fusilli recommended)
1/4 cup fresh basil, chopped
Zest of 1 lemon
1 tablespoon lemon juice
Directions:
In a large skillet over medium heat, heat olive oil. Add garlic and cook for 1–2 minutes until fragrant.
Add the chicken cubes, season with salt, pepper, paprika, and red pepper flakes. Sauté for 6–8 minutes until the chicken is golden and cooked through.
Stir in the roasted red bell peppers and sauté for another 2–3 minutes to warm them through.
Lower the heat and pour in the coconut milk or cream alternative. Simmer gently for 3–4 minutes until the sauce thickens slightly.
Add the cooked pasta to the skillet and toss to coat in the sauce.
Stir in fresh basil, lemon zest, and lemon juice just before serving.
Adjust seasoning as needed, then serve warm with extra basil on top.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 390 kcal | Servings: 2 servings