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.
Serves:
Ingredients
- 6chicken breast,halves, skinless boneless
- 7ozvermicelli pasta
- 1onion,chopped
- 1green bell pepper,chopped
- 10oztomatoes with green chile peppers,(1 can), diced
- 15ozbaby peas,(1 can), drained
- 8ozprocessed cheese,(1 package), shredded
Instructions
-
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.
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Preheat the oven to 350 degrees F. Pour the chicken mixture into a 9×13-inch baking dish.
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Bake in the oven for 25 to 35 minutes.
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Serve warm and enjoy.
Nutrition
- Calories:Â 497.98kcal
- Fat:Â 22.44g
- Saturated Fat:Â 9.10g
- Trans Fat:Â 0.47g
- Monounsaturated Fat:Â 7.45g
- Polyunsaturated Fat:Â 3.30g
- Carbohydrates:Â 31.84g
- Fiber:Â 4.55g
- Sugar:Â 6.65g
- Protein:Â 41.10g
- Cholesterol:Â 112.44mg
- Sodium:Â 273.18mg
- Calcium:Â 234.22mg
- Potassium:Â 656.02mg
- Iron:Â 2.56mg
- Vitamin A: 145.70µg
- Vitamin C:Â 85.03mg
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