As if being quick and delicious weren't enough...! This chicken, tomato and pepper pasta is a one-pan dish—AND a Healthy Living recipe.
What You Need
Original recipe yields 6 servings
1 lb. boneless skinless chicken breasts, cut into thin strips
1 Tbsp. oil
2 cups chicken broth
1 Tbsp. grated lemon zest
4 cups rotini pasta, uncooked
1 cup halved cherry tomatoes
1 small green pepper, cut into thin strips
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
Cook and stir chicken in hot oil in large skillet on medium-high heat for 5 minutes or until chicken is lightly browned.
Add 3 cups water, chicken broth and lemon peel; mix well. Stir in pasta; cover. Bring to boil. Reduce heat to low; simmer 15 minutes or until pasta is tender.
Stir in tomatoes and pepper strips; cook an additional 5 minutes or until chicken is cooked through and vegetables are crisp-tender. Add cheese; toss lightly.
For variety, prepare using different shapes of bite-sized pasta, such as fusilli, shells, rigatoni, farfalle or penne.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 55g
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.