Garlic Parmesan Pasta with Chicken & Roasted Bell Peppers

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Happy Monday! Check out this simple and delicious recipe below.

Ingredients

  • 8 ounces rotini
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 3 tablespoons olive oil, divided
  • 4 tablespoons chicken broth, plus more if necessary
  • 4 garlic cloves, minced
  • 3/4 cup freshly grated parmesan cheese
  • 1/4 cup chopped fresh basil
  • 1 teaspoon oregano
  • salt and pepper
  • 1 pound chicken breasts

Directions

  1. Preheat broiler to high. Cut bell peppers in half and place on foil-lined baking sheet, skin sides up. Broil for 8-10 minutes or until blackened. Once blackened, remove from oven and transfer to a plastic bag. This will help the skin sweat so that you are able to peel it off easily. Keep in bag 10 minutes, then peel and slice into strips; set aside.
  2. In a medium bowl, mix together two tablespoons of olive oil, chicken broth, garlic, basil, parmesan cheese, basil and oregano; set aside.
  3. Season chicken with salt and pepper and set aside.
  4. While peppers are cooking and/or sweating, you can cook the pasta according to package directions.
  5. Heat a separate skillet over medium-high heat and drizzle two teaspoons of olive oil in. Add in chicken and cook for 6-8 minutes on each side or until chicken is cooked. Slice chicken and roasted roasted peppers, add to mixture. Then add in pasta and stir. Sprinkle with a bit more parmesan cheese.

Enjoy!

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