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Chicken and Pepperoni Pasta Recipe
Pepperoni Chicken Pasta Recipe is quick and easy. It is the perfect meal for busy nights. Your family will love Chicken Pepperoni Pasta!
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course
Cuisine:
American, Italian
Servings:
4
Author:
Carrie Barnard
Ingredients
3
boneless skinless chicken breasts
(diced into 1 inch pieces)
1
Tbsp
Olive oil
3
oz
pepperonis
(quartered)
1/2
Onion
(chopped)
1
can
crushed tomatoes
(15 oz can)
1
can
Tomato Sauce
(15 oz can)
1
cup
water
1
Tablespoon
Italian Seasoning
1
tsp
minced garlic
1
tsp
salt
1
tsp
pepper
12
oz
penne pasta
1
cup
Mozzarella cheese
(shredded)
Instructions
Thinly slice or chuck the chicken.
Pour about a tablespoon of olive oil in a skillet. (You can also use cooking spray.)
Cook the chicken and brown the meat heavily over medium high heat. Season with salt and pepper.
Add onions and pepperoni slices to the chicken cutlets. Then cook for 2-3 minuites until soft.
Stir in the crushed tomatoes, tomato sauce, Italian Seasoning and water.
Bring to a boil and cover. Reduce skillet over medium heat and let simmer about 10 minutes.
Meanwhile cook pasta according to directions to al dente.
Combine pasta with the chicken and sauce.
Top with the shredded cheese. Cover and let the cheese melt.
Notes
Refrigerate the leftovers in an air tight container for up to 5 days.
Nutrition
Calories:
521
kcal
|
Carbohydrates:
43
g
|
Protein:
37
g
|
Fat:
23
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
1
g
|
Cholesterol:
99
mg
|
Sodium:
1927
mg
|
Potassium:
1130
mg
|
Fiber:
6
g
|
Sugar:
10
g
|
Vitamin A:
920
IU
|
Vitamin C:
19
mg
|
Calcium:
234
mg
|
Iron:
5
mg
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