Stubb’s Chicken Pasta

  • 15m

    prep time

  • 25m

    Cook Time

  • 12





  • 1 pound boneless skinless chicken breasts, cut into bite-size pieces
  • 1/2 cup Stubb’s® Chicken Marinade
  • 3 tablespoon Stubb’s® Bar-B-Q Spice Rub,divided
  • 2 tablespoon olive oil, divided
  • 2 cup chopped onions
  • 2 cup chopped bell peppers
  • 3 to 4 cloves garlic, minced
  • 2 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 can (10 ounces) diced tomatoes and green chilies
  • 8 ounce (2 cups) uncooked penne pasta
  • 1/2 teaspoon salt


  • Place chicken in a large resealable plastic bag. Add marinade; turn to coat well. Refrigerate 2 to 5 hours or longer for more flavor. Remove chicken from marinade. Discard any remaining marinade. Season chicken with half of the rub.

  • Heat 1 tablespoon of the oil in a large skillet on high heat. Carefully add seasoned chicken; cook until browned on both sides, about 1 to 2 minutes per side. Remove chicken from skillet. Set aside.

  • Heat remaining 1 tablespoon oil in same skillet. Add onions, bell peppers and remaining rub; cook and stir until vegetables are slightly blackened. Reduce heat to low. Add garlic; cook and stir 30 seconds or until fragrant. Remove vegetables from skillet. Set aside.

  • Stir remaining ingredients into skillet. Bring to boil. Reduce heat to medium-low; cover and cook 15 minutes or until pasta is tender and liquid is mostly absorbed. Return chicken and vegetables to skillet. Stir 2 minutes or until heated through.

Nutrition information (per Serving)