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Creamy Roasted Red Pepper Pasta and Chicken Toss
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Creamy Roasted Red Pepper Pasta and Chicken Toss

1 Hour 30 Minutes
1 Hr 30 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
3-4 thinly sliced chicken breasts
1 bottle KRAFT Vidalia Onion Vinaigrette with Roasted Red Pepper
2 Tbsp garlic
1 jar (12 oz.) roasted red peppers, drained, and chopped
1 Tbsp olive oil
1/2 lb of ziti
2 Tbsp cream cheese
1/4 cup half-and-half
1 pkg (4 oz.) crumbled feta cheese
Fresh basil to garnish
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Let's Make It
1
Marinate chicken 1 hour in vinaigrette.
2
Sautee garlic and roasted red peppers in olive oil, add chicken until slightly browned. Boil water and cook ziti.
3
Remove chicken and add cream cheese, and half-and-half to pan until creamy. Add ziti to cream sauce, and sliced chicken. Add feta and toss. Garnish with fresh basil.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* 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.
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