This fast and easy recipe that’s ready in 20 minutes has red peppers, orange peppers, and smoked paprika. If you’re a pepper lover, you’ve hit the pepper jackpot. The tangy, sweet, peppery, and smoky sauce the chicken cooks in is poured over and tossed with rotini pasta, spinach, and peppers. I used vegetable rotini to keep things healthier and there’s great texture contrast from the soft pasta, moist and juicy chicken, crunchy vegetables, and it’s versatile. Serve it warm or chilled and it’s great for potlucks, picnics, and parties. It’s healthy, perfect for busy nights, and work or school lunches.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: 30-Minute Meals
Keyword: chicken, chicken pasta, chicken pasta salads, cold pasta salads, dinner, dinners, lunch, orange bell peppers, pasta, pasta salads, peppers, red bell peppers, rotini, salads, sides, smoked paprika, spinach, vegetables
Calories: 301kcal
Author: Averie Sunshine
Ingredients
12ouncesrotini pastacooked according to package directions (I used vegetable rotini)
⅓cuphoney
¼cupapple cider vinegar
2tablespoonsolive oil for sauce + 1 tablespoon for cooking chicken
2tablespoonslemon juice
2tablespoonslight brown sugarpacked
2teaspoonssmoked paprika
½teaspoonsaltor to taste
½teaspoonpepperor to taste
¼teaspooncayenne pepperoptional and to taste
about 1 1/4 pounds boneless skinless chicken breastsdiced into bite-sized pieces and seasoned with salt and pepper
1 ½ to 2cups2 heaping handfuls fresh spinach leaves , sliced thinly (chiffonade)
1large red bell pepperseeded and diced small
1large orange bell pepperseeded and diced small
Instructions
Cook pasta according to package directions, drain, place in a large bowl, and set aside.
To a medium bowl or large measuring cup, add the honey, vinegar, 2 tablespoons olive oil, lemon juice, brown sugar, smoked paprika, salt, pepper, and stir to combine; set sauce aside.
To a large skillet, add 1 tablespoon olive oil, add chicken and season with salt and pepper to taste, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 90% cooked through.
Carefully add the sauce, noting that it may bubble up in the first few seconds. Allow sauce to bubble at a medium-fast boil for about 3 to 4 minutes, or until sauce has reduced some and chicken is cooked through. Stir sauce and flip chicken intermittently throughout. You’ll still have quite a bit of sauce in the pan after 3 to 4 minutes which is good because there’s a lot of pasta and vegetables to coat. Allow chicken to rest in pan off the heat while you chop the spinach and peppers.
Add the spinach, peppers, chicken and all the sauce to the bowl of pasta and stir well to combine. Taste and check for seasoning balance, making any necessary adjustments. Dish can be served warm immediately or can be served as a cold pasta salad. Will keep airtight in the fridge for up to 4 days. Serve cold or reheat gently prior to serving if desired.