Roman-Style Chicken Pasta

Roman-Style Chicken Pasta

with Tomatoes and Bell Peppers

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This Roman-Style pasta is a heartwarming Italian stew, perfect for chilly nights. The addition of Ditalini pasta ensures no sauce gets left behind. Time to dig in!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Breasts

160 g

Yellow Bell Pepper

50 g


10 g


12 g


2 tbsp

Balsamic Vinegar


1 can

Diced Tomatoes

1 unit

Chicken Broth Concentrate

¼ cup

Parmesan Cheese


170 g

Ditalini Pasta

(ContainsEgg/Oeuf, Wheat/Blé)

30 g

Green Olives

Not included in your delivery

1 tsp


3 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories818 kcal
Fat42 g
Saturated Fat9 g
Carbohydrate73 g
Sugar8 g
Dietary Fiber5 g
Protein37 g
Cholesterol143 mg
Sodium1383 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Measuring Cups
Garlic Press
Paper Towel
Large Non-Stick Pan
Aluminum Foil
Instructionsarrow up iconarrow up icon
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When cooking the pasta, starch is released into the water; that starchy pasta water helps to thicken this sauce, without adding extra ingredients.

Wash and dry all produce.* In a large pot, add 12 cups water and 2 tsp salt. Cover and bring to a boil over high heat. Meanwhile, core, then cut the peppers into 1/2-inch cubes. Roughly chop the parsley. Peel, then mince or grate the garlic. Peel, then thinly slice the shallot into 1/4-inch slices. Roughly chop the olives.


Add the ditalini to the large pot with the boiling water. Cook, uncovered, stirring occasionally, until tender, 10-12 min. When the ditalini is done, reserve 1/2 cup pasta water and drain. Meanwhile, pat the chicken dry with paper towel, then cut into 1-inch pieces. Season with salt and pepper.


Heat a large non-stick pan over medium high heat. When pan is hot, add 1 tbsp oil, then the chicken. Cook, until the chicken is golden-brown and cooked through, 6-7 min. (TIP: Cook each piece to a min. internal temp. of 74°C/165°F, as size may vary.**) (TIP: Don't overcrowd pan; cook chicken in batches, using 1 tbsp oil for each batch, if needed!)


Transfer chicken to a plate and set aside. Using the same pan, add 1 tbsp oil to the pan, then peppers, shallots, and garlic. Cook, stirring occasionally, until peppers are tender-crisp, 3-4 min. Add vinegar, broth concentrate, reserved pasta water, diced tomatoes and 1 tsp sugar. Cook, stirring occasionally, until sauce slightly thickens, 4-5 min.


Add the ditalini, chicken and half the parsley to the pan with the sauce. Stir together until warmed through, 2 min. Season with salt and pepper.


Divide the ditalini pasta between bowls and top with the olives. Sprinkle over the Parmesan and remaining parsley.