Oven Baked Chicken and Pepper Pasta
This colourful pasta is bright and full of flavour. Tasty leftovers for an easy packable lunch.
Prep
15 m.
Makes
4 to 6 servings
Cook
15 m.
Ingredients
Oven Baked Chicken:
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
Pasta:
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)
Directions
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.
Pasta:
- 1 Cook pasta according to package directions, adding peas in the last minute of cooking. Drain.
- 2 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.
Tips
- 1 If desired, stir in 3 slices of cooked crumbled bacon to the pasta or top with crumbled feta.
- 2 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.
