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Roasted Red Pepper & Chicken Pasta

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 1 hr
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.
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