Skillet Chicken Pasta

Recipe View Bring a large pot of salted water to a rolling boil over high heat. Add the spaghettini and cook until al dente, about 6-8 minutes. Drain well, reserving about 1/2 cup of pasta water, and set aside. (6-8 minutes)

Recipe View In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced tomatoes and cook, stirring occasionally, until they soften and begin to break down into a sauce, about 8-10 minutes. Stir in the garlic powder, oregano, basil, salt, pepper, sugar, and ketchup. Simmer for another 5 minutes, stirring occasionally, until the sauce is heated through and the flavors have melded. (13-15 minutes)

Recipe View In a separate cast iron skillet, heat the remaining olive oil over medium heat. Add the chicken strips and cook, stirring occasionally, until browned on all sides. Stir in the crushed garlic cloves and cook for an additional minute until fragrant. (5-7 minutes)

Recipe View Remove the chicken from the skillet and set aside. Increase the heat to high. Add the chopped bell peppers, onion, and sliced mushrooms to the skillet and cook, stirring frequently, until they begin to soften and caramelize, about 5-7 minutes. Return the browned chicken to the skillet. Reduce the heat to medium and cook until the chicken is cooked through and no longer pink in the center, about 3-5 minutes. (8-12 minutes)

Recipe View Add the tomato sauce and cooked pasta to the skillet with the chicken and vegetables. Toss gently to combine, adding a little of the reserved pasta water if needed to loosen the sauce. Cook for another 2-3 minutes to heat through. (2-3 minutes)

Recipe View Serve immediately, sprinkled generously with grated Parmesan cheese.