Red Fife Wheat Pasta With Sweet Peppers and Grilled Chicken

Name: Red Fife Wheat Pasta With Sweet Peppers and Grilled Chicken
Ingredients: 1 lb (500 g) boneless, skinless chicken breasts; 1 tbsp (15 mL) olive oil; 1 tsp (5 mL) salt; ½ tsp (2 mL) freshly ground black pepper; ½ tsp (2 mL) paprika; 2 tbsp (25 mL) olive oil; 1 medium onion, chopped; 3 cloves garlic, finely chopped; 1 pinch hot red chili flakes; 2 each red and yellow peppers (or 4 red peppers), peeled and cut into 2-in (5-cm) chunks; 1 ½ tsp (7 mL) salt, or more to taste; ½ tsp (2 mL) pepper; 10 oz (300 g) fresh Red Fife wheat tubular pasta (or ¾ lb/375 g regular or whole wheat penne); 2 tbsp (25 mL) shredded fresh basil or chopped fresh parsley; ½ cup (125 mL) grated Parmesan cheese (preferably Parmigiano Reggiano)

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Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main CoursesSpecial diet : Ingredients1 lb (500 g) boneless, skinless

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Ingredients

1 lb (500 g) boneless, skinless chicken breasts
1 tbsp (15 mL) olive oil
1 tsp (5 mL) salt
½ tsp (2 mL) freshly ground black pepper
½ tsp (2 mL) paprika
2 tbsp (25 mL) olive oil
1 medium onion, chopped
3 cloves garlic, finely chopped
1 pinch hot red chili flakes
2 each red and yellow peppers (or 4 red peppers), peeled and cut into 2-in (5-cm) chunks
1 ½ tsp (7 mL) salt, or more to taste
½ tsp (2 mL) pepper
10 oz (300 g) fresh Red Fife wheat tubular pasta (or ¾ lb/375 g regular or whole wheat penne)
2 tbsp (25 mL) shredded fresh basil or chopped fresh parsley
½ cup (125 mL) grated Parmesan cheese (preferably Parmigiano Reggiano)