Chicken and Pepper Pasta Skillet

Ingredients

• 200 g Tagliatelle
• 200 g Chicken breast fillet (Cut into thin strips or bite-sized pieces)
• 1 TL Chili powder
• 1 TL Ground cumin
• Salt (To taste; also for cooking the pasta)
• Pepper (To taste)
• 1 EL Oil (For frying)
• 1 Onion (Cut into strips)
• 1 Red bell pepper (Cut into strips)
• 1 Green bell pepper (Cut into strips)
• 1 Zehe Garlic (Finely chopped)
• 150 g Strained tomatoes
• 1 TL Oregano
• 100 g Cheddar (Grated)
• 1 Organic lime (Juice)
• Fresh parsley or cilantro (A little, freshly chopped, for garnish)

Steps

1. 1

   Bring a large pot of plenty of salted water to a boil. Add the tagliatelle and cook according to the package instructions until al dente, so they still have a slight bite. Drain and set aside.

2. 2

   While the pasta is cooking, cut the chicken breast fillet into thin strips or bite-sized pieces. Season with chili powder, ground cumin, salt, and pepper.

3. 3

   Heat the oil in a large skillet over medium-high heat. Add the seasoned chicken and fry, turning occasionally, until fully cooked and lightly browned. Remove the chicken from the skillet and set aside briefly.

4. 4

   Cut the onion and both bell peppers into strips and finely chop the garlic clove.

5. 5

   Add the onion, red bell pepper, green bell pepper, and garlic to the still-hot skillet. Sauté everything for about 5 minutes, stirring occasionally, until the vegetables have softened and developed lightly browned, roasted flavors.

6. 6

   Add the strained tomatoes to the skillet and stir in the oregano. Simmer the sauce for 2–3 minutes, until hot and slightly thickened.

7. 7

   Sprinkle the grated Cheddar into the tomato sauce. Stir until melted and a smooth, creamy sauce has formed.

8. 8

   Add the fried chicken and drained tagliatelle to the sauce and gently fold them in. Let everything heat through briefly over low heat until the pasta and chicken are completely hot.

9. 9

   Season the pasta skillet with lime juice and, to taste, salt and pepper.

10. 10

    Chop the fresh parsley or cilantro, garnish the pasta skillet with it, and serve hot immediately.

Notes

According to the source, this dish is well suited for cooking ahead and can be taken along as lunch the next day. Reheat over low to medium heat; add a small splash of water if needed.

Nutrition per serving

• Main course
• Pasta dish
• Skillet dish
• Chicken
• Quick
• Weeknight cooking
• High-protein
• Meal prep