Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Italian-Middle Eastern Chicken & Vegetable Pasta
A quick and delicious fusion dish combining tender chicken with colorful bell peppers, zucchini, and mushrooms in a simple tomato-based sauce served over pasta. This beginner-friendly recipe brings together Italian pasta traditions with Middle Eastern spiced flavors, ready in under 30 minutes.
30 min
Easy
4 servings
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Taste Profile
Sweet4/10
Salty3/10
Sour3/10
Umami7/10
Spicy0/10
🥄 Texture
The pasta is likely al dente and coated in a smooth tomato-based sauce, while the chicken pieces are tender with a slight golden exterior. Vegetables like bell pepper and zucchini retain a light bite and mushrooms provide a softer, meaty contrast.
👃 Aroma
Bright tomato and garlic notes dominate the aroma, joined by savory roasted chicken and sautéed onion. Olive oil and a subtle earthy mushroom/herbal background round out the scent profile.
🍷 Pairs Well With
Medium-bodied Italian red such as Chianti or a crisp Sauvignon Blanc; non-alcoholic option: sparkling water with a twist of lemon.
🥗 Side Dishes
Crusty garlic bread or focaccia to mop up the sauce; a simple green salad with lemon vinaigrette or a light tabbouleh for a Middle Eastern touch; roasted or grilled vegetables (eggplant or asparagus) also pair well.
Ingredients(10 items)
- 1400 grams chicken breast (cut into bite-sized pieces)
- 2300 grams pasta
- 31 red bell pepper (diced)
- 41 zucchini (sliced into half-moons)
- 5200 grams mushrooms (sliced)
- 62 cups pasta sauce
- 73 tablespoons olive oil
- 81 medium onion (diced)
- 92 cloves garlic (minced)
- 10Salt and pepper to taste
Nutrition Information(per serving)
520
Calories
38g
Protein
62g
Carbs
14g
Fat
Instructions
- 1
Boil water in a large pot, add salt, and cook pasta according to package directions. Drain and set aside.
- 2
While pasta cooks, heat 2 tablespoons oil in a large pan over medium-high heat. Add chicken pieces and cook for 5-6 minutes until golden brown. Remove chicken and set aside.
- 3
Add remaining 1 tablespoon oil to the same pan. Add diced onion and cook for 2 minutes until soft. Add garlic and cook for 30 seconds until fragrant.
- 4
Add bell pepper, zucchini, and mushrooms to the pan. Stir and cook for 4-5 minutes until vegetables are tender. Pour in pasta sauce, return chicken to the pan, and stir well. Simmer for 3-4 minutes until everything is heated through. Season with salt and pepper.
- 5
Divide cooked pasta among serving bowls and top with the chicken and vegetable sauce. Serve immediately.
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