Hey there, fellow parent! I remember the days when dinner felt like a battlefield. Between soccer practice, homework, and the endless 'I'm not eating that,' the last thing I wanted was a complicated recipe. That's why I started creating these Tasty Recipes Videos – to bring back the joy of cooking without the chaos.
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These aren't just any recipes; they're the ones I've tested in my own kitchen, with my own picky eaters. Each one is designed to be simple, budget-friendly, and absolutely delicious. And the best part? I've filmed every step so you can follow along visually – no more guessing what 'golden brown' means!
So grab your apron, and let's make dinner fun again. You've got this!
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) boneless, skinless chicken breasts
Cut into bite-sized pieces. You can use thighs for extra juiciness, but they take a couple minutes longer to cook.
2 tablespoons olive oil
For sautéing. Avocado oil works too, with a higher smoke point.
1 medium onion, diced
Yellow or sweet onion. If you're short on time, use frozen diced onion – no tears!
3 cloves garlic, minced
Fresh is best, but jarred minced garlic is a fine shortcut.
1 red bell pepper, sliced
Adds color and sweetness. Any color works, or use a mix for a rainbow effect.
1 cup (240ml) chicken broth
Low-sodium recommended. You can substitute with vegetable broth for a vegetarian twist.
1 can (14.5 oz / 411g) diced tomatoes, undrained
Fire-roasted adds a smoky flavor. If you only have fresh, chop 2 large tomatoes.
1 teaspoon dried oregano
Italian seasoning works as a blend. Fresh oregano: use 1 tablespoon chopped.
1 teaspoon paprika
Smoked paprika gives a deeper flavor. Regular sweet paprika is fine too.
Salt and black pepper, to taste
Start with 1/2 teaspoon salt and 1/4 teaspoon pepper, adjust at the end.
2 cups (200g) cooked pasta (like penne or rotini)
Use whole wheat or gluten-free if needed. Cook according to package, reserve 1/2 cup pasta water.
1/2 cup (50g) grated Parmesan cheese
Freshly grated melts better. For a dairy-free option, use nutritional yeast.
Tips & Tricks
- Cut chicken into uniform pieces so they cook evenly – aim for 1-inch cubes.
- Don't overcrowd the pan when browning chicken; work in batches if needed to get a nice sear.
- Taste before serving and adjust seasoning – tomatoes and broth vary in saltiness.
Pro Tips
Step-by-Step Instructions
1. Season and Sear Chicken
Season chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat (375°F / 190°C). Add chicken in a single layer and cook for 5-7 minutes until golden brown on all sides, stirring occasionally. Remove from skillet and set aside.
2. Sauté Aromatics
In the same skillet, add onion and bell pepper. Sauté over medium heat (350°F / 175°C) for 4-5 minutes until softened and translucent. Add garlic and cook for 30 seconds until fragrant.
3. Build the Sauce
Pour in chicken broth and diced tomatoes, scraping up any browned bits from the bottom. Stir in oregano and paprika. Bring to a simmer, then reduce heat to low (200°F / 95°C).
4. Simmer the Chicken
Return the chicken to the skillet. Cover and let simmer gently for 10-12 minutes, until chicken is cooked through (internal temp 165°F / 74°C) and sauce has thickened slightly.
5. Combine with Pasta
Stir in cooked pasta and Parmesan cheese. If sauce is too thick, add a splash of reserved pasta water to reach desired consistency.
6. Season and Serve
Taste and adjust seasoning with salt and pepper. Serve hot, garnished with extra Parmesan and fresh herbs if desired.
Delicious Variations
Make it creamy
Stir in 1/2 cup heavy cream or cream cheese at the end for a rich, velvety sauce.
Add veggies
Throw in zucchini, mushrooms, or spinach along with the bell pepper for extra nutrition.
Go spicy
Add 1/2 teaspoon red pepper flakes with the garlic for a kick of heat.
How to Store Tasty Recipes Videos
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
Reheating
Reheat in a skillet over medium heat (350°F / 175°C) for 5-7 minutes, or in the microwave in 1-minute intervals, stirring between.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
Yes, you can! Chicken thighs are more forgiving and stay juicy. Just increase the simmering time by 5 minutes to ensure they're cooked through.
Q: How can I make this recipe gluten-free?
Simply use gluten-free pasta and ensure your broth and diced tomatoes are certified gluten-free. The rest of the ingredients are naturally gluten-free.
Q: Can I prep this dish ahead of time?
Absolutely! You can chop vegetables and marinate chicken up to 24 hours in advance. Store them separately in the fridge, then cook when ready.
Q: What can I use instead of Parmesan cheese?
Try Pecorino Romano for a saltier flavor, or nutritional yeast for a dairy-free alternative that still adds a cheesy taste.
I hope you and your family love these Tasty Recipes Videos as much as we do. If you try it, let me know in the comments below – I'd love to hear how it went! And remember, parenting is a journey, not a perfection.
Tasty Recipes Videos
Tasty Recipes Videos: quick, family-friendly meals with step-by-step video guides. Save time, reduce stress, and enjoy delicious dinners tonight.
🧂 Ingredients
- 1 lb (450g) boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup (240ml) chicken broth
- 1 can (14.5 oz / 411g) diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 2 cups (200g) cooked pasta (like penne or rotini)
- 1/2 cup (50g) grated Parmesan cheese
📋 Instructions
- 1Season and Sear Chicken — Season chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat (375°F / 190°C). Add chicken in a single layer and cook for 5-7 minutes until golden brown on all sides, stirring occasionally. Remove from skillet and set aside.
- 2Sauté Aromatics — In the same skillet, add onion and bell pepper. Sauté over medium heat (350°F / 175°C) for 4-5 minutes until softened and translucent. Add garlic and cook for 30 seconds until fragrant.
- 3Build the Sauce — Pour in chicken broth and diced tomatoes, scraping up any browned bits from the bottom. Stir in oregano and paprika. Bring to a simmer, then reduce heat to low (200°F / 95°C).
- 4Simmer the Chicken — Return the chicken to the skillet. Cover and let simmer gently for 10-12 minutes, until chicken is cooked through (internal temp 165°F / 74°C) and sauce has thickened slightly.
- 5Combine with Pasta — Stir in cooked pasta and Parmesan cheese. If sauce is too thick, add a splash of reserved pasta water to reach desired consistency.
- 6Season and Serve — Taste and adjust seasoning with salt and pepper. Serve hot, garnished with extra Parmesan and fresh herbs if desired.
Aisha writes about parenting and child development, sharing insights from her own journey raising two kids. She offers realistic advice on navigating the ups and downs of family life, from tantrums to teen years.
