ounce) can diced tomatoes with green chile peppers
1 pound angel hair pasta
2 tablespoons butter
2 tablespoons olive oil
4 skinless, boneless chicken
breast halves, cut into bite-size pieces
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
cup grated Parmesan cheese
In a large skillet over medium heat, cook red, yellow and green bell peppers
in 2 tablespoons olive oil with garlic until just tender. Stir in diced tomatoes
and diced tomatoes with chiles, reduce heat to medium-low and simmer 10 minutes.
Remove to a serving bowl.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8
to 10 minutes or until al dente; drain.
While pasta is cooking, heat 2 tablespoons oil and butter over medium heat in
a large skillet. Cook chicken in butter mixture until juices run clear, 5 to 10
Place cooked chicken over tomato sauce and sprinkle with basil, rosemary, thyme,
garlic powder and Parmesan.
Serve with cooked pasta.
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