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Categories:
olive oil unsalted butter onion red bell peppers button mushrooms jalapeno tomato paste cayenne paprika cumin garlic tomato sauce tomatoes chicken parsley chives Pasta salt
Viewed: 103 - Published at: 2 years agoIngredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 onion, diced
- 2 red bell peppers, seeded and ribs removed, diced
- 8 ounces button mushrooms, quartered
- 1 jalapeno, seeded and ribs removed, minced
- 2 tablespoons tomato paste
- 1/4 teaspoon cayenne (or less to taste)
- 2 tablespoons smoked paprika
- 1 tablespoon cumin
- 4 garlic cloves, minced
- 1 (14 ounce) can tomato sauce
- 1 (14 ounce) can diced tomatoes, with their juices
- 3 cups cooked chicken, diced
- 1 tablespoon dried parsley
- 1 tablespoon dried chives
- 1 lb pasta, cooked al dente (short pasta such as bowties, wheels, elbows, etc.)
- salt and pepper
Method
- Add olive oil and butter to a 12-inch skillet and heat on medium-high until butter is melted and combined. Add in the onion, red peppers, mushrooms, and jalapeno, and cook until the vegetables are softened, 8 to 10 minutes.
- Add the tomato paste, cayenne, paprika, and cumin and cook for 3 or 4 minutes until it is heated through and fragrant. Add in the garlic and cook for a minute.
- Pour in the tomato sauce and diced tomatoes. Bring to a boil.
- Add in the chicken, parsley, and chives. Turn the heat down to low and allow to simmer while the pasta cooks. Salt and pepper to taste.
- Bring water to boil in a large pot. Salt the water just before dropping the pasta. Cook as directed on pasta container. Drain.
- Add the cooked pasta into the skillet with the sauce and combine.
