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Steps
1
In 12-inch skillet, heat oil over medium-high heat. Add chicken; cook 6 to 7 minutes, stirring frequently, just until chicken is no longer pink in center.
2
Stir in water and frozen pasta-vegetable mixture. Cover; cook 6 to 8 minutes, stirring occasionally, until vegetables are hot. Stir in whipping cream and bell pepper; cook 2 to 3 minutes or until hot.
3
Turn off heat. Stir in cheese. Let stand 2 to 3 minutes or until cheese is melted. Sprinkle with basil. Serve with additional shredded Parmesan cheese if desired.
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Shrimp or scallops can be substituted for the chicken in this recipe. Reduce the cooking time in step 1 to 4 to 5 minutes.
Save time when you buy boneless skinless chicken breast strips found in the meat department of the supermarket.
Red bell pepper strips or chopped red bell pepper makes a colorful garnish.
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