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Main dishes

Grilled Chicken with Creamy Red Pepper Pasta

Grilled Chicken with Creamy Red Pepper Pasta recipe
photo by:kraft
time
prep:
20 min
total:
48 min
servings
total:
8 servings
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What You Need

8
 bone-in chicken thighs (2-1/2 lb.)
2
 red peppers
1
lb.  spaghetti, uncooked
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1
 chicken bouillon cube
4
 KRAFT Singles, chopped
2
Tbsp.   chopped fresh parsley

Make It

HEAT grill to medium heat.

GRILL chicken and peppers 10 min. or until peppers are evenly blackened, turning occasionally. Place peppers in closed paper bag or covered bowl. Grill chicken an additional 15 min. or until done (165°F). Meanwhile, cook spaghetti as directed on package.

REMOVE and discard peels, stems, seeds and veins from peppers. Drain spaghetti, reserving 1 cup of the water; pour water into blender. Add peppers, sour cream and bouillon cube; blend until smooth. Pour into Dutch oven or large deep skillet.

ADD spaghetti and Singles pieces; cook and stir on medium heat 3 min. or until Singles are melted and mixture is heated through. Serve topped with chicken and parsley.

Kraft Kitchens Tips

Substitute
Substitute 4 chicken thigh and leg quarters for the chicken thighs.
Serving Suggestion
Serve with a mixed green salad tossed with your favorite KRAFT Dressing. Or serve with your favorite steamed vegetable, such as broccoli or green beans.
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