Spicy Chicken Pasta with Peas

Spicy Chicken Pasta with Peas


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Want to add a homemade touch to your dinner? Look no further and try making your own tomato sauce! This one is slightly sweet and will taste so fresh on top of your favorite pasta.

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Chicago, IL

Time needed

10 min preparation + 100 min cooking

Serving Size / Yield

5 servings


  • 2 28 ounce cans of tomatoes, crushed
  • 3 tablespoons of tomato paste
  • 1/3 cup of extra virgin olive oil
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 2 teaspoons of sugar
  • 1 teaspoon of fresh basil
  • 1 teaspoon of fresh oregano
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • ½ teaspoon of red pepper flakes
  • 1 package of bow-tie pasta
  • 8 cups of homemade pasta sauce
  • 4 cups of chicken
  • 2 cup of frozen peas

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For the sauce:
In a large pot, heat olive oil over medium heat. Once the oil is hot, add onion, bay leaf, basil, oregano, sugar, salt, pepper, and red pepper flakes. Heat for ten minutes until onion and garlic are cooked. Then add in the crushed tomatoes and tomato paste. Bring the mixture to a boil and make sure to stir frequently. Reduce heat and let simmer while partially covered for 90 minutes. Now, stir only occasionally. After the sauce cools, remove the bay leaf. This sauce can be used immediately or stored in a jar and refrigerated for up to one month.

For the pasta:
Steam the frozen peas in a covered pot with a tablespoon of water for 10 minutes. As the peas steam, cook and drain bow tie pasta. Once both are finished cooking, add the pasta and peas to tomato sauce. Let simmer for five minutes and serve with a side of arugula salad.

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