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Roasted Red Pepper & Chicken Pasta
Roasted Red Pepper & Chicken Pasta

Roasted Red Pepper & Chicken Pasta

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
1
Boil the pasta as package directs.
2
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.
3
Add the bouillon granules, water, red peppers, mushrooms, parsley and olives. Cover; simmer over medium heat 10 minutes.
4
Stir in pasta; heat through. Serve immediately. Refrigerate leftovers.
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