Chicken & Veggie Pasta Skillet with Bell Pepper Tomato Sauce

Makes 1 skillet

Ingredients

1 package of extra lean ground chicken

3-4 tbs extra virgin olive oil

1/2 onion, diced

3-4 garlic cloves, minced

1/2 tb dried oregano

1/2 tsp ground paprika

3-4 celery sticks, diced

1 carrot, diced

1 red bell pepper, cut into large chunks

1 small can of tomato paste

1 can of diced tomatoes

1 cup chicken or vegetable broth

1/2 package of small shell pasta, uncooked

1/2 cup shredded cheddar cheese, plus more to sprinkle on top

1/4 cup heavy cream

Salt and pepper to taste

Chopped parsley (to garnish)

1. In a large skillet over high heat, cook the chicken with olive oil for about 5 minutes. Remove the chicken, and then add the onions and garlic. Add more oil if needed. Cook for about a minute.

2. Add in the vegetables and cook for about 2 minutes. After about 2 minutes, remove the red bell peppers only. Cover the skillet with the lid, and adjust the heat to medium-low. While the vegetables cook, prepare the sauce - add the red bell peppers, tomato paste and diced tomatoes into a blender and blend.

3. Add the chicken back into the skillet, along with the spices and salt & pepper. Stir all together, and then add the sauce. Give everything a mix. Add the broth, and then the dry pasta. Level off the ingredients, and then cover the skillet with the lid. Cook on low for about 20-30 minutes, or until the pasta is cooked. Stir occasionally.

4. Add the cream and cheddar cheese, and stir until the cheese is melted. Top with more cheese and parsley. Enjoy!