Ingredients:
2 tablespoons oil (canola or olive)
3/4 lb boneless chicken breasts, cut into thin strips
3 cloves garlic, minced
1 carrot, thinly sliced
1 onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 (19 fluid ounce) can diced tomatoes, undrained
1/4 teaspoon red pepper flakes (adjust to taste)
1/2 lb linguine
1/3 cup grated Parmesan cheese, divided
Directions:
1. Heat the oil in a large fry pan over medium-high heat.
2. Add the chicken strips and minced garlic. Cook, stirring frequently, for 4–5 minutes or until the chicken is cooked through and lightly browned.
3. Add the sliced carrot, onion, red and yellow bell peppers, diced tomatoes with their juices, and red pepper flakes. Stir to combine.
4. Bring the mixture to a gentle boil, then reduce the heat to medium-low. Simmer for 8–10 minutes, stirring occasionally, until the vegetables are crisp-tender and the flavors meld.
5. While the sauce simmers, bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Drain the pasta, reserving a small cup of the cooking water in case you want to loosen the sauce.
6. Stir half of the grated Parmesan into the tomato and vegetable sauce until it melts and becomes slightly creamy. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
7. Spoon the sauce over the drained linguine and toss gently to coat. Serve portions topped with the remaining Parmesan cheese.
8. If you like extra heat, sprinkle additional red pepper flakes over each serving.
Servings: 4
Preparation time: 20 minutes
Total time: 40 minutes
Notes and tips:
– Use skinless, boneless chicken breasts for lean protein; thighs can be substituted for a richer flavor.
– Slice the vegetables uniformly so they cook evenly and finish at the same time as the chicken.
– Choose a high-quality canned diced tomato for best flavor. If you prefer a smoother sauce, briefly pulse the tomatoes in a blender before adding them to the pan.
– Reserve a little pasta cooking water to adjust sauce consistency—its starch helps the sauce cling to the pasta.
– Adjust red pepper flakes to suit your heat preference. Start with less and add more at the table if desired.
– For a lighter dish, use whole-wheat linguine; for a more indulgent option, finish with a drizzle of olive oil or a pat of butter when tossing the pasta with the sauce.