Pepperoncini Pasta with Chicken
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 574kcal
Ingredients
Pasta
- 16 oz. whole-wheat bowtie pasta or other shape
- 1 lb. chicken breasts or boneless tenders
- seasoned salt to taste, or use homemade
- 2 Tbs. olive oil for sautéeing
- 1 onion chopped
- 1-2 cloves garlic minced or crushed
- 1 green pepper chopped
- 15 oz. can fire-roasted or regular diced tomatoes undrained
- ½ cup pepperoncini peppers sliced
- 1 cup chicken broth
- salt & pepper to taste
- 1 cup mozzarella cheese
For homemade seasoned salt:
- ¼ cup onion powder
- ¼ cup garlic powder
- ¼ cup black pepper ground
- 2 Tbs. chili powder
- 3 Tbs. paprika
- ½ cup Himalayan salt or sea salt finely ground
- 2 Tbs. dried parsley leaf optional
- 1 Tbs. ground red pepper flakes optional
Instructions
For the pasta:
- Cook the pasta according to the directions on the box.
- Sprinkle the chicken with seasoned salt and grill outdoors.
- In a skillet, heat the oil and sauté the onion and garlic until tender.
- Add the green pepper and cook until tender-crisp.
- Stir in the other ingredients, except the cheese.
- Bring to a boil, then turn down the heat and let simmer for a few minutes while the pasta and chicken finish cooking.
- Stir the sauce together with the finished pasta. Serve with the grilled chicken and top with cheese.
For the homemade seasoned salt:
- Combine all ingredients and store in an air-tight container.
Nutrition
Calories: 574kcal | Carbohydrates: 85g | Protein: 37g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 9977mg | Potassium: 1039mg | Fiber: 8g | Sugar: 5g | Vitamin A: 3618IU | Vitamin C: 34mg | Calcium: 258mg | Iron: 7mg