From the freshly grated lemon zest to the sprinkle of Parmesan at the end, details make the difference in this fast and easy chicken and pasta skillet.
What You Need
Original recipe yields 6 servings
1-1/2 lb. boneless skinless chicken breasts, cut into thin strips
1 Tbsp. oil
4 cups rotini pasta, uncooked
3 cups water
2 cups fat-free reduced-sodium chicken broth
1 Tbsp. lemon zest
1 red pepper, cut into strips
1 cup halved grape tomatoes
3 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 heat 4 min. or until done.
Add pasta, water, broth and zest; stir. Bring to boil; simmer on medium-low heat 15 min. Add peppers and tomatoes; cook 5 min. or until peppers are crisp-tender, stirring frequently.
Sprinkle with cheese.
To save time, chop the vegetables while the pasta is cooking.
Cool any leftovers, then refrigerate overnight to serve the next day. Or, freeze in an airtight container for up to 3 months. Thaw in refrigerator before reheating.
Prepare using any other bite-size pasta shape, such as fusilli, rigatoni, rotini or penne.
Prepare using a yellow or green pepper and/or halved cherry tomatoes.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 44g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1-1/2 cups each
* 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.