Confetti Pasta with chicken tenders
This is no ordinary pasta dish — it’s filling without being heavy, and full of nutrition from all the brightly colored vegetables.
Makes: 2 servings Total time: 45 minutes
|4||4oz. dry farfalle pasta|
|3⁄4||3/4cup each chopped orange and yellow bell peppers|
|1⁄2||1/2cup sweet piquanté peppers (such as Peppadew)|
|6||6 chicken tenders (10 oz.), seasoned with salt and black pepper|
|4||4Tbsp. olive oil, divided|
|1||1cup diced red onions|
|1||1cup trimmed and bias-sliced sugar snap peas|
|2||2Tbsp. minced fresh garlic|
|1⁄4||1/4cup piquanté pepper juice (from the Peppadews)|
|Thinly sliced fresh basil|
Cook pasta in a pot of boiling salted water according to package directions; drain and reserve ½ cup pasta water.
Pulse bell peppers in a food processor until nearly minced; transfer to a bowl. Pulse piquanté peppers in food processor until minced; transfer to same bowl.
Sear chicken in 2 Tbsp. oil in a sauté pan over medium-high heat until browned, about 4 minutes per side; transfer to a plate.
Add remaining 2 Tbsp. oil to pan; add bell peppers, piquanté peppers, and onions, season with salt, and sauté until peppers release their juice and it nearly evaporates. Add peas and garlic; cook 30 seconds. Stir in pasta, piquanté juice, capers, and chicken; bring to a simmer. Stir in pasta water to form a sauce of desired consistency. Season pasta with salt and black pepper.
Garnish servings with Parmesan and basil.
Per serving: 970 cal; 53g total fat (10g sat); 65mg chol; 1180mg sodium; 95g carb; 8g fiber; 31g protein
To prevent the peppers from becoming mushy, pulse them separately in a food processor.
To avoid a watery mix, season the vegetables with salt and sauté until excess juice evaporates.