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Main dishes

Spicy Chicken Pepper Pasta

photo by:kraft
Give the red sauce a break and cover your pasta with a delicious, satisfying blend of garlicky chicken strips and tomatoes spiked with crushed red pepper.
35 min
35 min
4 servings

What You Need

Tbsp.   oil
lb.  boneless skinless chicken breasts, cut into thin strips
cloves  garlic, minced
 each carrot and onion, thinly sliced
 each red and yellow bell pepper, cut into thin strips
can  (14-1/2 oz.) diced tomatoes, undrained
tsp.  crushed red pepper
lb.  linguine, uncooked
cup   KRAFT Grated Parmesan Cheese, divided

Make It

HEAT oil in large skillet on medium heat. Add chicken and garlic; cook and stir 4 to 5 min. or until chicken is done.

ADD carrots, onions, bell peppers, tomatoes and crushed pepper; stir. Bring to boil; simmer on medium-low heat 8 to 10 min. or until vegetables are crisp-tender. Meanwhile, cook pasta as directed on package, omitting salt.

DRAIN pasta; spoon onto platter. Stir about half the cheese into sauce; spoon over pasta. Top with remaining cheese.

Kraft Kitchens Tips

Cooking Know-How
For optimum flavor, drain pasta well before topping with the sauce.
Preparing Perfect Pasta
Follow the package directions to ensure that enough water is used for cooking the pasta. Add the pasta to the boiling water and cook until al dente (tender but still a little firm to the bite), stirring frequently. To prevent pasta from sticking, add it slowly to plenty of boiling water and stir frequently while cooking. Adding oil to the cooking water is not recommended because some sauces may not cling to pasta coated with oil.
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