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

COOK:
44oz. dry farfalle pasta
PULSE:
34 3/4cup each chopped orange and yellow bell peppers
12 1/2cup sweet piquanté peppers (such as Peppadew)
SEAR:
66 chicken tenders (10 oz.), seasoned with salt and black pepper
44Tbsp. olive oil, divided
ADD:
11cup diced red onions
11cup trimmed and bias-sliced sugar snap peas
22Tbsp. minced fresh garlic
14 1/4cup piquanté pepper juice (from the Peppadews)
22Tbsp. capers
GARNISH:
Shaved parmesan
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.

Nutrition Information
Per serving: 970 cal; 53g total fat (10g sat); 65mg chol; 1180mg sodium; 95g carb; 8g fiber; 31g protein

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