Chicken Pasta Primavera Recipe

In a large skillet over medium heat cook red yellow and green bell peppers in 2 tablespoons olive oil with garlic until just tender. Stir in diced tomatoes and diced tomatoes with chiles reduce heat to medium-low and simmer 10 minutes. Remove to a serving bowl.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

While pasta is cooking heat 2 tablespoons oil and butter over medium heat in a large skillet. Cook chicken in butter mixture until juices run clear 5 to 10 minutes. Place cooked chicken over tomato sauce and sprinkle with basil rosemary thyme garlic powder and Parmesan. Serve with cooked pasta.