Lunch / Dinner
Confetti Pasta with chicken tenders
This is no ordinary pasta dish — it’s filling without being heavy, and full of nutrition from all the brightly colored vegetables.
Cook pasta in a pot of boiling salted water according to package directions; reserve ½ cup pasta water, then drain.
Pulse bell peppers in a food processor until nearly minced; transfer to a bowl. Pulse Peppadews in food processor until minced; transfer to same bowl.
Sear chicken in 2 Tbsp. oil in a sauté pan over medium-high heat until browned, about 4 minutes per side; transfer to a plate.
Add remaining 2 Tbsp. oil to pan; add bell peppers, Peppadews, and onions, season with salt, and sauté until peppers release their juice and it nearly evaporates. Add peas and garlic; cook 30 seconds. Stir in pasta, Peppadew juice, capers, and chicken; bring to a simmer. Stir in pasta water to form a sauce of desired consistency. Season pasta with salt and black pepper.
Top servings with Parmesan and basil.
To prevent the peppers from becoming mushy, pulse them separately in a food processor.
To avoid a watery mix, season the vegetables with salt and sauté until excess juice evaporates.
% Daily Value*
Total Fat 53g 81%
Saturated Fat 10g 50%
Cholesterol 65mg 21%
Sodium 1180mg 49%
Carbs 95g 31%
Fiber 8g 32%
*Percent Daily Values are based on a 2,000 calorie diet.