Chicken breasts are browned in sun-dried tomato vinaigrette and then skillet-cooked with tomatoes, peppers and pasta in this quick, tasty dish.
What You Need
Original recipe yields 4 servings
1/2 lb. bite-size pasta, uncooked
1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
4 small boneless skinless chicken breasts (1 lb.)
1 can (14-1/2 oz.) diced tomatoes, undrained
1 green pepper, chopped
1 onion, chopped
1 cup KRAFT Shredded Mozzarella Cheese
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Let's Make It
Cook pasta as directed on package, omitting salt.
Meanwhile, heat 2 Tbsp. dressing in large skillet on medium-high heat. Add chicken; cook 2 to 3 min. on each side or until evenly browned. Combine tomatoes, peppers, onions and remaining dressing; pour over chicken. Bring to boil; simmer on medium-low heat 10 min. or until chicken is done (165ºF).
Top with cheese; cover. Remove from heat. Let stand 2 to 3 min. or until melted. Drain pasta. Serve topped with sauce and chicken.
For a nice presentation, simply slide the chicken, vegetables and sauce out of the skillet onto the drained cooked pasta.
Prepare using your favorite pasta shape, such as penne, rotini, small shells or elbow macaroni.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 56g
Dietary Fibers 5g
* 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.