Recipe: Garlic Parmesan Pasta with Chicken and Roasted Bell Peppers

recipe: Pizza and Pasta


This simple and light garlic parmesan pasta with chicken and roasted bell peppers is perfect for spring! The recipe is bursting with veggies, colors and fresh flavors but we think it’s the roasted peppers that truly shine. It’s super simple to make and we even added more veggies to this tasty skillet because we had them on hand. You can also easily substitute gluten-free pasta or quinoa as a base for this dish if you are looking for a gluten-free option.


  • 8 ounces uncooked rotini (whole grain preferred)
  • 2 large carrots, peeled sliced
  • 1 zucchini, chopped
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 3 tablespoons olive oil, divided
  • 4 tablespoons chicken broth, plus more if necessary
  • 4 garlic cloves, minced
  • 3/4 cup freshly grated parmesan cheese
  • 1/4 cup chopped fresh basil
  • 1 teaspoon oregano
  • Salt and pepper to taste
  • 1 pound chicken breasts, organic if available

Nutrition Information Per Serving

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