Cook pasta in large saucepan as directed on package, omitting salt.
Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until evenly browned. Add peppers and onions; cook 3 to 4 min. or until crisp-tender, stirring frequently.
Drain pasta. Add to chicken mixture in skillet along with all remaining ingredients except cilantro; mix well. Cook on medium-low heat 5 min. or until heated through, stirring frequently. Top with cilantro.
This tasty recipe is a great way to use leftover cooked chicken. Omit fresh chicken, then prepare recipe as directed, adding 2 cups chopped cooked chicken to the cooked peppers and onions in skillet along with the drained cooked pasta and all remaining ingredients except the cilantro.
A good source of both vitamins A and C, the red and yellow peppers are a welcome addition of color, flavor and crunch in this delicious skillet recipe that's low in calories, fat and sodium.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.