Peppers and penne pasta in a tomato-basil sauce makes a tasty accompaniment for tender, blackened chicken breasts.
What You Need
Original recipe yields 8 servings
1 pkg. (1 lb.) penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into thin strips
2 Tbsp. Cajun seasoning
2 Tbsp. butter, divided
1 large onion, sliced
4 cloves garlic, minced
1 each green, red and yellow bell pepper, cut into thin strips
1 tsp. crushed red pepper
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
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Let's Make It
Cook pasta as directed on package, omitting salt.
Meanwhile, toss chicken with seasoning until evenly coated. Melt 1 Tbsp. butter in large skillet on medium heat. Add chicken; cook and stir 4 min. or until chicken is done. Remove chicken from skillet; set aside.
Melt remaining butter in same skillet. Add onions and garlic; cook and stir 3 to 5 min. or until onions are crisp-tender. Add bell peppers and crushed red pepper; mix well.
Return chicken to skillet; stir in pasta sauce. Cook 2 to 3 min. or until heated through, stirring frequently.
Drain pasta. Serve topped with chicken mixture.
Substitute 4 cups hot cooked long-grain brown rice for the cooked pasta.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 55g
Dietary Fibers 4g
* 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.