Roasted Red Peppers and Chicken Pasta
Roasted Red Peppers And Chicken Pasta is an moderately easy dinner. Made with 1 lb. pkg. prince penne rigate or mostaccioli, 1 lb. skinless, boneless chicken breast halves, cut into pieces, 1 tsp. minced garlic, 2 tsp. wyler's chicken-flavored bouillon granules and 1 c. water, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
Boil pasta as package directs.
Cook chicken and garlic in a 12-inch nonstick skillet, generously coated with cooking spray, over medium heat until lightly brown.
Add bouillon granules, water, roasted red peppers, mushrooms, parsley and olives.
Cover and simmer over medium heat for 10 minutes.
Stir in pasta; heat through.
Serve immediately.
Refrigerate any leftovers.
π· Perfect Pairings
Complete your meal with these
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