Roasted Red Pepper & Chicken Pasta
Makes:
4 servings
Total Time:
1 hr
Submitted by:
Category:
Dinner Entrees
Sub Category: Pasta Entrees
what you need
- 1/2 (1-lb) package Creamette Mostaccioli or Penne Rigate
- 1 lb. skinless boneless chicken breast halves, cut into pieces
- 1 tsp. minced garlic
- 2 tsp. Wyler's Chicken-Flavor Bouillon Granules
- 1 cup water
- 3/4 cup red bell peppers, roasted, drained, rinsed and coarsely chopped
- 1 jar (4 1/2 oz.) sliced mushrooms
- 2 Tbsp. chopped parsley
- 2 Tbsp. sliced ripe olives
make it
Boil the pasta as package directs.
Cook the chicken and minced garlic in a 12-inch nonstick skillet or Dutch oven, generously coated with vegetable spray, over medium-high heat until lightly browned.
Add the bouillon granules, water, red peppers, mushrooms, parsley and olives. Cover; simmer over medium heat 10 minutes.
Stir in pasta; heat through. Serve immediately. Refrigerate leftovers.
Notes
