Dinner ready in just 25 minutes! Enjoy this herbed chicken and pasta recipe - served with red pepper cream sauce.
oz. uncooked spaghetti
(7.25-oz.) jar roasted red bell peppers, well drained
cups skim milk
tablespoon all purpose flour
boneless skinless chicken breast halves
teaspoon garlic-pepper blend
teaspoon olive oil
Cook spaghetti to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, in blender container or food processor bowl with metal blade, combine roasted peppers, milk, flour and salt; blend until smooth.
Sprinkle chicken evenly with garlic-pepper blend. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cover and cook 4 to 5 minutes on each side or until browned, fork-tender and juices run clear. Remove chicken from skillet; cover to keep warm.
Add roasted pepper mixture to skillet; cook over medium heat until thickened, stirring constantly. Stir in oil. Serve sauce over chicken and spaghetti.
Sprinkle each serving of this pasta dish with freshly grated Parmesan cheese, then add a fresh basil leaf or chopped fresh parsley.
Steamed broccoli florets are a colorful and nutritious accompaniment to this pasta recipe.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 1/2 Starch; 3 1/2 Other Carbohydrate; 4 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.