John’s Pepper Pasta

Introducing the Bailey Farms Sweet Mini-Peppers. The unique size and taste characteristics of this pepper offer a wide range of recipe options and uses. They are great for parties – just stuff, bake and enjoy!

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1 8-ounce box of pasta shells or fusilli
2 large chicken breasts, cut into 1-inch cubes
5-6 Bailey’s Sweet Mini Peppers
15 stalks of asparagus spears, cut into one-inch pieces
1/2 medium onion, halved lenthwise and cut into slices
2 large cloves garlic, minced
1 1/2 tsp dried oregano
1 cup feta cheese
olive oil


Heat water for pasta in a large pot. Add pasta and cook till al dente. Drain and set aside.

Add 2 Tbsp of olive oil to a large skillet and heat over medium-high heat. Add chicken pieces and cook till cooked through. Remove chicken from pan and add 2 Tbsp olive oil. Add onion and saute till partly tender, then add peppers, asparagus, and garlic. Continue to saute till vegetables are tender, then add oregano and salt to taste. Stir and then add the cooked chicken and cooked pasta. Add 1/2 cup of feta cheese and combine all very well. Remove from heat and plate. Add 1-2 Tbs. feta cheese to the top of the plated pasta. Can be served warm or chilled for a nice pasta salad.

This recipe lends itself to multiple variations. Try substituting broccoli for the asparagus, use Parmesean instead of feta, or combine pasta with Italian dressing before adding it to the skillet.

Serves 4-6 depending on your appetite.

From Lola’s Kitchen.