Spicy Chicken Pepper Pasta |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe is from Kraft Foods 2004 calendar and looks absolutely delicious! I haven't made it yet, but didn't want to lose the recipe. I'm planning on making it in the next few weeks! Ingredients:
2 tablespoons oil (canola, olive) |
3/4 lb boneless chicken breast, cut into thin strips |
3 cloves garlic, minced |
1 carrot, thinly sliced |
1 onion, thinly sliced |
1 red bell pepper, thinly sliced |
1 yellow bell pepper, thinly sliced |
1 (19 fluid ounce) can diced tomatoes, undrained |
1/4 teaspoon red pepper flakes |
1/2 lb linguine |
1/3 cup grated parmesan cheese, divided |
Directions:
1. Heat oil in large fry pan on medium-high heat.
2. Add chicken and garlic; cook 4- 5 minutes or until chicken is cooked through, stirring frequently.
3. Add carrot, onion, bell peppers, tomatoes and red pepper flakes; stir.
4. Bring to boil.
5. Reduce heat to medium-low; simmer 8- 10 minutes or until vegetables are crisp-tender.
6. Meanwhile, bring a large pot of water to a boil.
7. Add pasta and cook until tender.
8. Stir half of the cheese into sauce; spoon over drained pasta.
9. Top with the remaining cheese.
10. Sprinkle with addiional red pepper flakes, if desired.
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