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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.

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Ingredients

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Instructions

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 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.

To avoid a watery mix, season the vegetables with salt and sauté until excess juice evaporates.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

No thanks, I don't want a free download