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Grilled Chicken with Creamy Red Pepper Pasta

Makes 8 servings.

What You Need

8 bone-in chicken thighs (2-1/2 lb.)
2 red peppers
1 lb. spaghetti, uncooked
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 chicken bouillon cube
4 KRAFT Singles, chopped
2 Tbsp. chopped fresh parsley


Serving Size 1 serving
Amount per Serving
Calories 430.00kcal 430.00kcal
Fat Cal 0
Total Fat 16.00g
Saturated Fat 6.00g
Trans Fat 0.00g
Cholesterol 80.00mg
Sodium 290.00mg
Total Carbohydrates 46.00g
Dietary Fibers 2g
Sugars 4.00g
Protein 26.00g
Vitamin A 25% • Vitamin C 35% • Calcium 10% • Iron 15%
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.
Grilled Chicken with Creamy Red Pepper Pasta

Make It

Heat grill to medium heat.
Grill chicken and peppers 10 min. or until peppers are evenly blackened, turning occasionally. Place peppers in closed paper bag or covered bowl. Grill chicken an additional 15 min. or until done (165°F). Meanwhile, cook spaghetti as directed on package.
Remove and discard peels, stems, seeds and veins from peppers. Drain spaghetti, reserving 1 cup of the water; pour water into blender. Add peppers, sour cream and bouillon cube; blend until smooth. Pour into Dutch oven or large deep skillet.
Add spaghetti and Singles pieces; cook and stir on medium heat 3 min. or until Singles are melted and mixture is heated through. Serve topped with chicken and parsley.
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