Chicken Saute with Mushrooms and Peppers

Name: Chicken Saute with Mushrooms and Peppers
Prep time: 10 min
Total time: 26 min
Yield: Makes 8 servings, about 2 cups each.
Ingredients: 1 pkg. (16 oz.) rigatoni pasta; 1 Tbsp. extra virgin olive oil; 1-1/2 lb. boneless skinless chicken breast s, cut into strips; 2 cloves garlic , minced; 1/4 tsp. black pepper; 1 lb. fresh mushrooms , sliced; 2 green pepper s, cut into thin strips; 1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce; 1/3 cup KRAFT Grated Parmesan Cheese

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Recipe by Kraft

Prep Time

10
min.

Total Time

26
min.

Servings

8 servings, about 2 cups each

What would you call a Healthy Living recipe that serves eight and is ready in just 26 minutes? (We call it Chicken Sauté with Mushrooms and Peppers.)

What You Need

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1 pkg. (16 oz.) rigatoni pasta
1 Tbsp. extra virgin olive oil
1-1/2 lb. boneless skinless chicken breasts, cut into strips
2 cloves garlic, minced
1/4 tsp. black pepper
1 lb. fresh mushrooms, sliced
2 green peppers, cut into thin strips
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1/3 cup KRAFT Grated Parmesan Cheese

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Make It

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Cook pasta as directed on package, omitting salt.
Meanwhile, heat oil in Dutch oven or deep large skillet on medium heat. Add chicken, garlic and black pepper; mix well. Cook 5 min., stirring occasionally. Add mushrooms and green peppers; stir. Cook 5 min. or until chicken is done. Stir in pasta sauce; simmer 5 min., stirring occasionally.
Drain pasta; place in large bowl. Add half the chicken mixture; mix lightly. Top with remaining chicken mixture and cheese.

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Kitchen Tips
Nutrition

Substitute

Substitute 2 cups sliced zucchini for the green peppers.

Serving Suggestion

Serve with a mixed green salad tossed with your favorite GOOD SEASONS Dressing, such as Classic Balsamic Vinaigrette with Extra Virgin Olive Oil.

Substitute

Prepare using 1 lb. spaghetti.

Servings

8 servings, about 2 cups each

Healthy Living

Low fat
Low calorie
Generally Nutritious
Low sodium
Diabetes Center

Diabetes Center

Carb Choices: 3-1/2 Carb Choice

Diet Exchange

3 Starch
2 Vegetable
3 Meat (L)

Nutrition Bonus

Help your friends and family eat right with this delicious low-calorie low-fat main dish.

Nutritional Information

Serving Size 8 servings, about 2 cups each
AMOUNT PER SERVING
Calories	400

Total fat	8g
Saturated fat	2g
Cholesterol	55mg
Sodium	480mg
Carbohydrate	54g
Dietary fiber	5g
Sugars	8g
Protein	31g
% Daily Value
Vitamin A	10 %DV
Vitamin C	35 %DV
Calcium	15 %DV
Iron	15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by vbrodersen from I made this with 1 red pepper, 1 green pepper and a little bit of sliced yellow onion. I made this with 1 red pepper, 1 green pepper and a little bit of sliced yellow onion. For a healthier kick I used whole wheat rotini noodles also. I was not crazy about the marinara sauce. I will make this again, but I will use the sauce I always use for spaghetti (Ragu Chunky Garden Combination). THe flavor of the sauce is the only thing that kept this from being a 5-star recipe in our family.

Date published: 2007-06-26

Rated 4 out of 5 by 4servingchef from I just recently tried this recipe. I just recently tried this recipe. We really liked it though I will add more sauce next time. I think I will also use spagetti noodles like it shows in the picture instead of the rigatoni it calls for because the noodles were very thick and soaked up all the sauce. I also used zucchini and green peppers together instead of just one or the other. I will make this again.

Date published: 2007-06-14

Rated 5 out of 5 by CReinert2 from Very Good! Very Good!!! My husband and I both loved it! I used one green and one yellow pepper. Next time I'll cut the chicken pieces smaller, so they're bite size. I think some onion and zucchini in it might be good also, but it was great the way it was too.

Date published: 2007-04-12

Rated 4 out of 5 by almaf86 from This recipe came out great. This recipe came out great. My family loved it. I added alittle more garlic, instead of using two green peppers I used one green and one red. I also seasoned the chicken to give it more flavor. I will make it again.

Date published: 2007-04-11

Rated 4 out of 5 by 1Bigfig from I came upon the recipe browsing your website and decided to try and make this dish. I came upon the recipe browsing your website and decided to try and make this dish. It was very easy and behold my wife commended that she very much enjoyed the dish which was a surprise to me.

Date published: 2011-08-11

Rated 4 out of 5 by wittkayana from This was delicious. This was delicious. I used diced tomatoes with chile peppers and I added a little more Italian dressing. Overall it was good and my family has asked me to make it again.

Date published: 2007-04-25

Rated 2 out of 5 by AMALOU82 from I also agree that this was kinda plain in taster, even when I added extra garlic, salt and pepper. I also agree that this was kinda plain in taster, even when I added extra garlic, salt and pepper. If I make this again, I would have to spice this up quite a bit.

Date published: 2006-12-31

Rated 4 out of 5 by richmanarnp from Husband hates mushrooms so I substituted them for red peppers - EXCELLENT contrast in flavors - Made... Husband hates mushrooms so I substituted them for red peppers - EXCELLENT contrast in flavors - Made in 1 pot! QUICK and EASY Recipe! Would make again!!!!

Date published: 2007-01-29