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Main Dishes

Grilled Chicken with Creamy Red Pepper Pasta

Up your usual chicken and pasta game. Serve the chicken grilled— and serve the pasta creamy with an elegant and mellow sauce made from fresh red peppers.

8 SERVINGS

20 MINUTES PREP

|

48 MINUTES

You'll need:

Kraft Singles American Cheese Slices 12 oz Package (16 Slices)

INGREDIENTS:

8 bone-in chicken thighs (2-1/2 lb.)

2 red peppers

1 lb. spaghetti, uncooked

1/2 cup sour cream

1 chicken bouillon cube

4 KRAFT Singles, chopped

2 Tbsp. chopped fresh parsley

NUTRITION INFO

% Daily Value*

vitaminA

25%

vitaminC

35%

calciumLabel

10%

ironLabel

15%

potassiumLabel

* Percent Daily Values are based on a 2,000 calorie diet.

KITCHEN TIPS

Tip: 1

Substitute 4 chicken thigh and leg quarters for the chicken thighs.

Tip: 2

Serve with a mixed green salad tossed with your favorite KRAFT Dressing. Or serve with your favorite steamed vegetable, such as broccoli or green beans.

DIRECTIONS:

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.