Chicken and Peppers Pasta in Savory Sesame Sauce

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Suddenly it’s dinner time… again. Some days you have time to a prepare a nice meal, and some days (far too often if we’re being honest) you just need something fast and tasty. This dish is another staple. A regular pocket ace. It packs a disproportionate amount of flavor compared to the minimal amount of effort required. 

This recipe originally found its way to me by one of my dearest friends, currently fighting alongside in the trenches of everyday chaos of motherhood. Like our regular venting/pep-talk fueled audio messages we fire back and forth daily, I’m not sure where I’d be without it.

What You'll Need

Serves 4

Chicken Breast - 2-3

Bowtie Pasta - 1 lb box

Bell Pepper - 1 whole

Broccoli - 1 head

For the Sauce:

Sugar - 1 Tablespoon

Sesame Oil - 1 Tablespoon

White Wine Vinegar - 1/3 cup

Soy Sauce - 1/3 cup

Olive Oil - 1/3 cup

What You'll Do

1. Boil a large pot of salted water and cook pasta according to box directions. Drain and set aside.

2. Meanwhile, preheat oven to 400. Place chicken breasts on baking sheet, drizzle with olive oil and season both sides with salt and pepper. Bake about 20-25 minutes, or until a meat thermometer comes to 165 F.

3. Prep veggies. Cut broccoli into florets and cut bell pepper into 1/2” pieces.

4. Once pasta is done, place pot back on stovetop and heat over medium heat with a drizzle of olive oil. Cook veggies until softened, about 2 minutes (adding a little water and a lid to steam helps!)

5. Make sauce. Combine all ingredients in a small bowl and whisk to combine.

6. Cut chicken into bite sized pieces and add to veggies. 

7. Add pasta and sauce and toss to combine.

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