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Receta Tuscan Chicken with Peppers and Pasta

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This skillet meal makes a healthy stovetop supper and won't heat up the kitchen doing so.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 8


Cost per serving $0.56 view details
  • 1 lb. each boneless/skinless chicken breast and thighs, cut into 3-ounce size portions
  • 2 tablespoons olive oil (or more as needed)
  • 1 onion, cut in half and then sliced
  • 4 garlic cloves minced
  • 1 each green, red and yellow bell peppers, seeded and cut in 1/2" strips
  • 1 can 14.5 ounces diced tomatoes, undrained
  • 1/4 cup chicken broth (or use equivalent chicken paste + water)
  • 3 tablespoons fresh basil minced plus additional for garnish
  • 1 teaspoon leaf oregano
  • Salt and pepper to taste
  • Pasta of choice (optional) such as linguine, spaghetti, cooked al dente according to package directions
  • Parmesan to garnish (optional)


  1. Heat a large non-stick frying pan with oil.
  2. Salt and pepper chicken pieces. Brown them on both sides in heated skillet over medium heat. Remove and keep warm.
  3. In same skillet saute onions until translucent; add garlic and cook 30 seconds more.
  4. Add bell pepper strips and cook stirring occasionally about 5 minutes.
  5. Add tomatoes, chicken broth, basil, oregano and chicken and its drippings.
  6. Bring to a boil, reduce heat, cover and cook 8-10 minutes or until chicken is cooked through and vegetables are tender. Temperature in thickest portions of chicken should reach 165 degrees F.
  7. Check for seasoning. Serve on top or beside pasta of choice, and sprinkle with additional minced basil and Parmesan cheese.
  8. Yield: 8 servings


Nutrition Facts

Amount Per Serving %DV
Serving Size 97g
Recipe makes 8 servings
Calories 131  
Calories from Fat 54 41%
Total Fat 6.06g 8%
Saturated Fat 1.51g 6%
Trans Fat 0.05g  
Cholesterol 51mg 17%
Sodium 121mg 5%
Potassium 205mg 6%
Total Carbs 1.83g 0%
Dietary Fiber 0.3g 1%
Sugars 0.57g 0%
Protein 16.46g 26%
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  • Salad Foodie
    02 de Agosto de 2019
    For a delicious Alfredo version of this recipe I cut chicken and peppers in bite-size pieces; use 3 Roma tomatoes chopped in place of canned diced tomatoes; add 6 ounces sliced fresh mushrooms to fry pan at the same time as peppers are cooking. Add ingredients in Step 5 Directions above. Then cook covered until chicken is cooked through and vegetables are tender. Drain any excess liquid from pan (save for soups, etc.). Stir in a 15-ounce jar of Alfredo sauce. Serve over spaghetti. (See Photo #3.)

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