2 cups chopped cooked chicken breast (about 2 breasts)
1 tablespoon minced garlic
1 teaspoon chopped fresh oregano
1 (14.5-ounce) can diced tomatoes with Italian Herbs (such as Contadina)
2 cups hot cooked ziti or penne (about 4 ounces uncooked tube-shaped pasta)
1/2 teaspoon freshly ground black pepper
1/4 cup thinly sliced fresh basil
1/4 cup (1 ounce) grated fresh Parmesan cheese
How to Make It
Heat oil in a large skillet over medium-high heat. Add bell pepper; sauté 4 minutes or until crisp-tender. Add chicken, garlic, and oregano; sauté 2 minutes. Add tomatoes, reduce heat, and simmer 10 minutes, stirring occasionally.
Add pasta and black pepper, stirring well. Place about 1 1/2 cups pasta mixture into each of 4 bowls; top each serving with 1 tablespoon basil and 1 tablespoon Parmesan.
This recipe is pretty straightforward in regards to what you get. It tasted fresh and was good but not great. The problem is that I cannot think of any good way to improve it. I might make this again at some time but I am not certain of that.
A great all-purpose supper - easy to throw together and a nice mix of convenience (canned tomatoes) and fresh (the oregano and basil). Italian-style tomatoes are a touch sweet from added sugar, and I would use an unsweetened tomato sauce next time. Really nice with caesar salad and sourdough bread.
This dish is AMAZING! I'm a single gal who lives alone, and cooking for 1 gets really boring. This dish makes enough for a few days and everyone at work always has lunch-envy when I make it. Also, I love making this for dinners and church potlucks. By far my most favorite recipe! :)
This is one of our favorite week-night recipes and a great way to clean out the pantry. I always have the ingredients on hand. I add fresh spinach at the end until it wilts to get another veggie in there as well as mozzerella cheese just before serving so it melts when mixed in. I have served this to casual dinner guests.
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