How To Make Spicy Tomato Chicken Pasta
Packed with a punch, this baked chicken pasta combines tender bite-size chicken, spicy tomato sauce, and thin vermicelli pasta in one loaded dish.
- 6chicken breast,halves, skinless boneless
- 7ozvermicelli pasta
- 1green bell pepper,chopped
- 10oztomatoes with green chile peppers,(1 can), diced
- 15ozbaby peas,(1 can), drained
- 8ozprocessed cheese,(1 package), shredded
Bring a large pot of salted water to a boil. Add the chicken breasts and boil until cooked through and juices run clear.
Remove the chicken from the pot, chop into bite-size pieces, and set aside.
Strain the remaining cooking broth, return to pot and bring to a boil. Break the pasta in half and add to boiling broth. Cook for 8 to 10 minutes or until al dente. Drain and return the pasta to the pot.
Sauté the onion and bell pepper in butter or margarine in a small saucepan. Add the tomatoes with green chile peppers, sautéed onion/bell pepper mixture, peas, and reserved chicken to pasta. Top with cheese and mix together well.
Preheat the oven to 350 degrees F. Pour the chicken mixture into a 9×13-inch baking dish.
Bake in the oven for 25 to 35 minutes.
Serve warm and enjoy.
- Calories: 497.98kcal
- Fat: 22.44g
- Saturated Fat: 9.10g
- Trans Fat: 0.47g
- Monounsaturated Fat: 7.45g
- Polyunsaturated Fat: 3.30g
- Carbohydrates: 31.84g
- Fiber: 4.55g
- Sugar: 6.65g
- Protein: 41.10g
- Cholesterol: 112.44mg
- Sodium: 273.18mg
- Calcium: 234.22mg
- Potassium: 656.02mg
- Iron: 2.56mg
- Vitamin A: 145.70µg
- Vitamin C: 85.03mg
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