Oven Baked Chicken and Pepper Pasta

This colourful pasta is bright and full of flavour. Tasty leftovers for an easy packable lunch.

Prep Time: 15 minutes

Makes: 4 to 6 servings

Cook Time: 15 minutes


Oven Baked Chicken: Pasta:
1 lb (500 g) boneless skinless chicken thighs, cubed
1 cup (250 mL) Nanny Hudson's Homestyle Ketchup, divided
2 tbsp (30 mL) olive oil
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground pepper
12 oz (340 g) farfalle pasta
1/2 cup (125 mL) peas
2 tbsp (30 mL) olive oil
2 cups (500 mL) chopped rainbow peppers
1/2 cup (125 mL) chopped red onions
2 cloves garlic, minced
2 tsp (10 ml) finely chopped fresh thyme
1/4 tsp (1 mL) each salt and freshly ground pepper
2 tbsp (30 mL) finely chopped fresh parsley (optional)


    Oven-Baked Chicken:

  1. Preheat oven to 400°F (200°C). Line a small baking sheet with parchment paper. Toss chicken with 1/2 cup (125 mL) ketchup, olive oil, salt and pepper. Place on prepared pan. Bake for 20 minutes or until cooked through and golden. Set aside.
  2. Pasta:

  3. Cook pasta according to package directions, adding peas in the last minute of cooking. Drain.
  4. Meanwhile, heat oil in a large skillet set over medium-high heat. Sauté peppers, onions, garlic, thyme, salt and pepper for 3 to 4 minutes or until softened. Toss in pasta, cooked chicken and remaining ketchup until well combined. Stir in parsley, if desired.


  • If desired, stir in 3 slices of cooked crumbled bacon to the pasta or top with crumbled feta.
  • Spice it up: Add 1 tsp (5 mL) sriracha or hot sauce to ketchup when baking chicken.

Nutritional Information per Serving (1/6th recipe)

Calories: 408 | Fat: 9g | Saturated Fat: 1.5g | Cholesterol: 69mg | Sodium: 580mg | Carbohydrates: 56g | Sugar: 4g | Dietary Fibre: 9g | Protein: 24g | Potassium*: 315mg

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued.