Ingredients
-
300 g
elicoidali
, or penne
-
1 tbsp
olive oil
, divided
-
2
skinless, boneless
chicken breasts
, cut crosswise into strips
-
2 tsp
ground
chili powder
-
1
onion
, thinly sliced
-
1
red
sweet pepper
, thinly sliced
-
1
yellow
sweet pepper
, thinly sliced
-
1
green
sweet pepper
, thinly sliced
-
1
156-mL can
tomato paste
-
3/4 tsp
salt
-
1/2 tsp
granulated sugar
-
grated
cheddar
, or monterey jack (optional)
Instructions
- Cook pasta, following pack-age directions but omitting salt, until tender, 12 to 14 min. Drain, reserving 1 1/2 cups pasta water.
- Heat a large non-stick frying pan over medium-high. Add 2 tsp oil, then chicken. Sprinkle with chili powder. Stir-fry chicken until almost no pink remains, 3 to 5 min. Transfer to a plate.
- Add remaining 1 tsp oil to pan, then onion and peppers. Cook, stirring occasionally, until veg-etables are tender, 5 to 6 min. Add tomato paste, salt, sugar and 1 cup reserved pasta water to pan. Cook for 2 min. Stir in pasta and chicken. Stir in remaining ½ cup pasta water, if needed. Sprinkle with cheese, if desired.
Nutrition (per serving)
- Calories
- 438,
- Protein
- 34 g,
- Carbohydrates
- 62 g,
- Fat
- 6 g,
- Fibre
- 6 g,
- Sodium
- 450 mg.
Originally published in the Today’s Parent May 2016 issue. Photo by Roberto Caruso.
