Tuscan Chicken with Peppers and Pasta

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


  • 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)


  • Heat a large non-stick frying pan with oil.
  • Salt and pepper chicken pieces. Brown them on both sides in heated skillet over medium heat. Remove and keep warm.
  • In same skillet saute onions until translucent; add garlic and cook 30 seconds more.
  • Add bell pepper strips and cook stirring occasionally about 5 minutes.
  • Add tomatoes, chicken broth, basil, oregano and chicken and its drippings.
  • 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.
  • Check for seasoning. Serve on top or beside pasta of choice, and sprinkle with additional minced basil and Parmesan cheese.
  • Yield: 8 servings


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Tuscan Chicken with Peppers and Pasta