Oven Baked Chicken and Pepper Pasta

Pasta salads are perfect for summer parties on the patio! Bring Nanny Hudson‘s chicken and pepper pasta to your next BBQ.

Prep Time: 15 minutes
Makes: 4 to 6 servings
Cook Time: 15 minutes

Ingredients

Oven Baked Chicken:	Pasta:
1 lb (500 g) boneless skinless chicken thighs, cubed 1 cup (250 mL) Nanny Hudson’s Homestyle Ketchup, divided 2 tbsp (30 mL) olive oil 1/2 tsp (2 mL) salt 1/4 tsp (1 mL) freshly ground pepper	12 oz (340 g) farfalle pasta 1/2 cup (125 mL) peas 2 tbsp (30 mL) olive oil 2 cups (500 mL) chopped rainbow peppers 1/2 cup (125 mL) chopped red onions 2 cloves garlic, minced 2 tsp (10 ml) finely chopped fresh thyme 1/4 tsp (1 mL) each salt and freshly ground pepper 2 tbsp (30 mL) finely chopped fresh parsley (optional)

Oven-Baked Chicken:

Preheat oven to 400°F (200°C). Line a small baking sheet with parchment paper. Toss chicken with 1/2 cup (125 mL) ketchup, olive oil, salt and pepper. Place on prepared pan. Bake for 20 minutes or until cooked through and golden. Set aside.

Pasta:

Cook pasta according to package directions, adding peas in the last minute of cooking. Drain.
Meanwhile, heat oil in a large skillet set over medium-high heat. Sauté peppers, onions, garlic, thyme, salt and pepper for 3 to 4 minutes or until softened. Toss in pasta, cooked chicken and remaining ketchup until well combined. Stir in parsley, if desired.

If desired, stir in 3 slices of cooked crumbled bacon to the pasta or top with crumbled feta.
Spice it up: Add 1 tsp (5 mL) sriracha or hot sauce to ketchup when baking chicken.

Nutritional Information per Serving (1/6th recipe)

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued.

For more great recipes, visit nannyhudson.com.