Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (16 oz) pkg rigatoni | ||
| 1 tbsp. extra-virgin olive oil | ||
| 1 ½ lbs. boneless skinless chicken breast halves, cut into strips | ||
| 2 clove(s) garlic, minced | ||
| ¼ tsp. black pepper | ||
| 1 lbs. mushrooms, sliced | ||
| 2 medium green peppers, cut into thin strips | ||
| 1 (26 oz) Barilla marinara sauce | ||
| ⅓ c. Kraft 100% grated Parmesan cheese |
Directions
- Cook pasta as directed on package.
- Meanwhile, heat oil in Dutch oven or large deep skillet on medium heat. Add chicken, garlic and black pepper; mix well. Cook 5 minutes, stirring occasionally.
- Add mushrooms and green peppers; stir. Cook 5 minutes or until chicken is cooked through and green peppers are crisp-tender. Stir in the marinara sauce; simmer 5 minutes, stirring occasionally
- Drain pasta; place in large serving bowl. Add half the chicken mixture; toss lightly. Top with the remaining chicken mixture; sprinkle with cheese.
Nutrition facts
Servings
410 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 55mg
- Sodium: 510mg
- Total Carbohydrates: 54g
- Protein: 31g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 30%
0%
Iron 15%
0%
Calcium 15%
Recipe Source:
adapted from www.kraft.com