Pasta with Chicken Stew and Bell Pepper

Ingredients

• Pasta3/4 cup (120 g)
• Chicken Breast120 g
• Red Bell Pepper1/3 count (40 g)
• Garlic1 clove (3 g)
• Tomato Sauce1 tablespoon (14 g)
• Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   Boil the pasta in salted water according to the indicated time on the package. Once ready, remove and drain.

2. 2

   Step 2

   At the same time, add salt and pepper to the chicken to taste and cut into bites. In the meantime, heat a pan over medium heat.

3. 3

   Step 3

   Once heated, pour half the oil, spread and add the chicken. Cook for 6-8 minutes and brown all its sides. Remove and set aside.

4. 4

   Step 4

   At the same time, cut the bell pepper and chop the garlic.

5. 5

   Step 5

   Add the remaining oil to the pot and heat to medium-high heat.

6. 6

   Step 6

   Stir-fry the garlic with the bell pepper for 5-7 minutes while stirring.

7. 7

   Step 7

   Then add the chicken and the tomato sauce. If necessary, add a bit of water.

8. 8

   Step 8

   Lower the heat and cook for 12-15 minutes. Add salt and pepper and, if you want, a pinch of oregano.

9. 9

   Step 9

   Remove from heat and serve hot with the pasta.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pasta with Chicken Stew and Bell Pepper can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.