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Chicken 'N Peppers Pasta Skillet

Chicken and Peppers Pasta Skillet

A delicious Chicken 'N Peppers Pasta Skillet dish with creamy Mozzarella and zesty spaghetti sauce giving it lots of flavor, little fat.

Ingredients

1 pound boneless skinless chicken breasts, chopped
1 green bell pepper, cut into thin strips
1 small onion, cut into thin wedges
1 14-oz. jar spaghetti sauce (about 1-1/2 cups)
2 cups rotini pasta, cooked, drained
1 8-oz. package shredded Mozzarella cheese, divided

Directions

Cook and stir chicken in large skillet sprayed with no stick cooking spray 5 minutes. Add green pepper and onion; cook and stir until chicken is cooked through and vegetables are tender-crisp.

Stir in sauce, rotini and 1 cup of the cheese; cook until thoroughly heated, stirring occasionally. Sprinkle with remaining 1 cup cheese; cover. Let stand 1 to 2 minutes or until cheese is melted.

Great Variation: Substitute shredded Mozzarella cheese for Mozzarella and Parmesan Italian Style Shredded Cheese.

Take a Shortcut

Substitute 2 packages (6 oz. each) Oven Roasted Chicken Breast Cuts for fresh chicken. Stir chicken breast cuts into skillet when adding sauce, rotini and cheese.

Nutrition Information

Recipe makes 6 servings.

Extra: Chicken and Broccoli Skillet

Broccoli 2 cups broccoli, cut into 3/4-inch pieces
1/2 cup onion, chopped
1/4 teaspoon lemon pepper
1/4 teaspoon thyme, dried and crushed
1/4 teaspoon olive oil
1 clove garlic, minced
4 chicken breast halves, boned and skinless
1 cup halved cherry tomatoes

Spray a cold large skillet with nonstick coating. Preheat skillet over medium heat. Add broccoli, onion, lemon pepper, and thyme to skillet. Cook and stir for 3 to 4 minutes or until vegetables are crisp-tender. Remove vegetables are crisp-tender.

Remove vegetable mixture from the skillet; keep warm. Add oil and garlic to hot skillet. Rinse the chicken; pat dry. Add to skillet. Cook chicken over medium-high heat about ten minutes or until chicken is tender and no longer pink, turning once. Add cherry tomatoes. Cover and cook one to two minutes or till heated through.

Recipe makes 4 servings.
Exchanges per serving: 3 lean meat, 1 vegetable, 1 fat

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