Asiago Chicken and Cavatappi

 

1 1/2

cups uncooked cavatappi pasta (5 ounces)

3/4

cup boiling water

1/2

cup julienne strips sun-dried tomatoes (not oil-packed)

1

pound boneless skinless chicken breasts, cut into 1/2-inch pieces

1/4

teaspoon garlic pepper

1/4

teaspoon salt

2

cups frozen baby bean and carrot blend (from 1-pound bag)

1/4

cup chopped fresh parsley

1/4

cup shredded Asiago cheese (1 ounce)

• 1 Cook and drain pasta as directed on package. Meanwhile, pour boiling water over tomatoes; let stand 10 minutes.
• 2 Meanwhile, spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook chicken, garlic pepper and salt in skillet 2 to 3 minutes, stirring constantly, until chicken is brown. Stir in tomato mixture and vegetables. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
• 3 Stir in pasta; cook and stir until thoroughly heated. Stir in parsley. Sprinkle with cheese.