Roman-Style Chicken Pasta
with Tomatoes and Bell Peppers
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
680 g
Chicken Breasts
160 g
Yellow Bell Pepper
50 g
Shallot
10 g
Parsley
12 g
Garlic
2 tbsp
Balsamic Vinegar
(Contains: Sulphites)
1 can
Diced Tomatoes
1 unit
Chicken Broth Concentrate
¼ cup
Parmesan Cheese
(Contains: Milk)
170 g
Ditalini Pasta
(Contains: Egg, Gluten)
30 g
Green Olives
Not included in your delivery
1 tsp
Sugar*
3 tbsp
Oil*
2
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
