Spicy Chicken Pepper Pasta

"This recipe is from Kraft Foods 2004 calendar and looks absolutely delicious! I haven't made it yet, but didn't want to lose the recipe. I'm planning on making it in the next few weeks!"
photo by Amanda Beth photo by Amanda Beth
photo by Amanda Beth
Ready In:




  • Heat oil in large fry pan on medium-high heat.
  • Add chicken and garlic; cook 4- 5 minutes or until chicken is cooked through, stirring frequently.
  • Add carrot, onion, bell peppers, tomatoes and red pepper flakes; stir.
  • Bring to boil.
  • Reduce heat to medium-low; simmer 8- 10 minutes or until vegetables are crisp-tender.
  • Meanwhile, bring a large pot of water to a boil.
  • Add pasta and cook until tender.
  • Stir half of the cheese into sauce; spoon over drained pasta.
  • Top with the remaining cheese.
  • Sprinkle with addiional red pepper flakes, if desired.

Questions & Replies

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  1. starlight17_12979236
    This was easy and delicious. I added a bit of store-bought marinara sauce to thicken at the end. The flavors were wonderful. Thanks for sharing!
  2. Amanda Beth
    This is really, really good. I love how the flavors blend together. Plus, it is so simple! Don't forget to start your water to boiling as soon as you start cooking. I forgot, and my sauce cooked a little longer than it should have. But it still turned out great! It's a very forgiving recipe. I subbed cayenne and chili powders for the red pepper flakes, because I realized as I was cooking that I was out. Next time, I will use a green pepper in place of the red, so I can have more color. This is a great recipe; I'm so glad I tried it! ETA 7/8/06: Still loving it! The first few times I made this, DH complained that the sauce didn't stick to the spaghetti. I found that I was not simmering the sauce long enough. Teach me to try and speed up dinner! Great recipe, and so pretty. The picture does not do it justice, but I hope you enjoy anyway!
  3. BonnieZ
    All in all, this is a very tasty (and healthy) meal. I did add a bit of fresh basil from my garden to the mix. The only comment I would make is to julienne the peppers into 2 inch "matchsticks" to make it easier to eat. Thank you Brenda M. for sharing the recipe.



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