Directions
- 1In a mixing bowl, add in your chicken strips, 1/2 tbsp olive oil, garlic powder, onion powder, Italian seasoning, smoked paprika, and a little salt to preference. Mix to coat and set it aside.
- 2Heat 1/2 tbsp olive oil over medium-high heat. Cook your chicken for 3-4 minutes on each side or until it's cooked through. Once it's done, remove it from the pan and set it aside.
- 3Reduce the heat to medium. In that same skillet, add in your sliced bell peppers and about 2 tbsp of water to deglaze the pan.
- 4After about 2-3 minutes, add in your sliced onions.
- 5Start on your pasta. When it's done, strain it and set it aside.
- 6Once your veggies reach their desired tenderness, set them aside.
- 7In that same skillet, melt 1 tbsp of butter and add in your chopped garlic. Cook for about 30 seconds.
- 8Add in your chicken broth and your heavy cream. Mix that together. Once it starts bubbling, add in your grated parm and mix to incorporate.
- 9Add in your cooked pasta and your veggies.
- 10Mix everything together, give it a taste and add salt and pepper to preference.
- 11Portion out to your meal containers, add your chicken on top and you're done.
Ingredients
- 1.5 lbs Boneless Skinless Chicken Breasts
- 5 oz Barilla Protein+ Pasta
- 5 Garlic Cloves
- 1 Yellow Bell Pepper
- 1 Green Bell Pepper
- 0.5 Red Onion
- 1 C Chicken Broth
- 1 C Heavy Cream
- 1.2 tbsp Olive Oil
- 1 tbsp Butter
- 1 tbsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Italian Seasoning
- 0.25 tsp Smoked Paprika
- 1 Salt
- 1 Pepper
Equipment
mixing bowlskilletpotwhisk
Tips
- Mix the coat and set it aside
- Cook your chicken for 3-4 minutes on each side
- Add 2 tbsp of water to deglaze the pan
- Cook garlic for about 30 seconds
- If your pan isn't large enough, do this in a large mixing bowl or a pot
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