Description
This Chicken Murphy Pasta is a vibrant and flavorful Italian-American dish featuring tender chicken, colorful bell peppers, onions, and a spicy tomato sauce. Tossed with your favorite pasta, it’s a hearty and satisfying meal perfect for any occasion.
Ingredients
-
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
-
1 tablespoon olive oil
-
1 medium yellow onion, sliced
-
2 bell peppers (1 red, 1 green), sliced
-
4 cloves garlic, minced
-
1/2 cup hot cherry peppers, halved or quartered (adjust to taste)
-
1 (28 ounce) can crushed tomatoes
-
1 teaspoon dried oregano
-
1/2 teaspoon dried basil
-
1/4 teaspoon red pepper flakes (optional, for extra heat)
-
Salt and freshly ground black pepper, to taste
-
1 pound pasta (penne, rigatoni, or your preferred type)
-
1/2 cup grated Parmesan cheese, for serving
-
Fresh parsley, chopped (for garnish)
Instructions
-
Prepare the Chicken: Season the chicken pieces with salt and pepper.
-
Sauté the Chicken: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides and cooked through. Remove from the skillet and set aside.
-
Sauté the Vegetables: Add the sliced onion and bell peppers to the same skillet. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
-
Add the Spicy Peppers: Stir in the hot cherry peppers and cook for another minute.
-
Make the Sauce: Pour the crushed tomatoes into the skillet. Add the oregano, basil, and red pepper flakes (if using). Season with salt and pepper to taste. Bring the sauce to a simmer, reduce heat to low, and let it cook for 10 minutes, stirring occasionally.
-
Combine Ingredients: Return the cooked chicken to the skillet with the sauce. Stir to combine.
-
Cook the Pasta: While the sauce is simmering, cook the pasta according to package directions until al dente. Drain well.
-
Combine Pasta and Sauce: Add the cooked and drained pasta to the skillet with the chicken and sauce. Toss to coat evenly.
-
Serve: Serve the Chicken Murphy Pasta immediately, garnished with grated Parmesan cheese and fresh parsley.
Notes
-
Variations: For a richer sauce, add 1/4 cup of heavy cream or half-and-half at the end. You can also include sliced mushrooms or artichoke hearts for additional flavor and texture. A splash of white wine when deglazing after the chicken will add extra depth.
-
Spice Level: Adjust the amount of hot cherry peppers to your liking. Removing the seeds and membranes from the peppers will reduce the heat.
-
Pasta Type: Feel free to use any pasta shape that you prefer.
-
Serving Tip: Serve with a side of crusty bread for soaking up the delicious sauce. A light green salad complements the dish well.
-
Intolerances and Allergies: To make gluten-free, use gluten-free pasta. Be mindful of potential allergies to nightshades for people sensitive to tomatoes and peppers.
-
Taste Adjustment: Add a pinch of sugar to balance acidity or a squeeze of lemon juice for brightness. If you prefer a chunkier sauce, use diced tomatoes instead of crushed tomatoes. For a smoky flavor, add some smoked paprika.
- Prep Time: PT20M
- Cook Time: PT30M
- Category: Main Course, Pasta
- Method: Stovetop
- Cuisine: Italian, Italian-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 580
- Sugar: 8g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Chicken Murphy Pasta, Spicy Pasta, Italian-American, Chicken Recipes, Pasta Recipes, Hot Cherry Peppers, Easy Dinner, Weeknight Meal, Comfort Food, One-Pot Meal