- Meat and poultry
- Chicken pasta
- Chicken tomato pasta
This is a family friendly recipe with chicken breasts simmered in tomato pasta sauce with veggies, then tossed with pasta and shop-bought cheese sauce. Leave out the hot peppers if you don't like it spicy!
55 people made this
- 1/2 (500g) packet fusilli pasta
- 4 skinless, boneless chicken breast fillets, cubed
- 1 (500g) jar tomato pasta sauce
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 onion, chopped
- 250g sliced fresh mushrooms
- 1 (350g) tin black olives, drained and sliced
- 1/2 (375g) jar hot peppers, drained
- 1 (500g) tub cheese sauce
MethodPrep:20min ›Cook:1hr15min ›Ready in:1hr35min
- Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large frying pan over medium high heat, saute chicken for 5 to 7 minutes, until well browned. Add tomato pasta sauce, reduce heat to low, and simmer for 20 minutes.
- Add green pepper, red pepper, onion, mushrooms, olives and hot peppers. Stir all together and simmer for 40 minutes.
- Add cheese sauce, stir until blended, and simmer for another 10 minutes. Spoon over hot, cooked pasta and serve.
You can use any sort of creamy sauce for this recipe in place of the cheese sauce - white sauce, carbonara sauce, etc.
Reviews & ratingsAverage global rating:(44)
Reviews in English (31)
This is one of those great, "What do I have in my cabinet" meals. This was really good and easy. Like another reviewer, I did add powdered garlic for cooking the chicken and in the sauce. I used canned mushrooms and omitted the black olives (didn't have any) and the jalapenos (didn't want any. The next time I make, I will add the black olives and serve jalapenos on the side.-04 Dec 2001
I made this for a large group of friends and everyone RAVED about it. Besides a little bit of prep time it was an easy dish to make for a lot of people.-03 Oct 2000
I love this dish at our local "Themed" resturant and my son enjoys it as well. I used a simple jar sauce for the red and alfreado to simplify the recipe.-02 Jun 2001