This tasty chicken and pasta dish surely deserves a spot on the weeknight dinner rotation. It's fast, flavorful and ready to eat in a half hour.
What You Need
Original recipe yields 4 servings
2 cloves garlic, minced
1/4 cup olive oil, divided
1 jar (12 oz.) roasted red pepper s, drained, finely chopped
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
8 oz. farfalle (bow-tie pasta), uncooked
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1 Tbsp. chopped fresh parsley (optional)
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Let's Make It
Cook and stir garlic in 2 Tbsp. of the oil in skillet on medium heat 3 minutes. Add peppers, chicken breast strips and remaining 2 Tbsp. oil. Cook 2 minutes or until heated through.
Cook pasta as directed on package; drain.
Toss vegetable mixture with hot pasta and feta cheese. Sprinkle with parsley.
Take a long walk with your family after enjoying this quick and easy meal.
How to Peel Garlic
To peel garlic cloves for mincing, use the flat edge of a chef's knife to smash down on the garlic cloves. This loosens the skins so they can be easily removed.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 47g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.