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Creamy Roasted Red Pepper Pasta and Chicken Toss
Creamy Roasted Red Pepper Pasta and Chicken Toss

Creamy Roasted Red Pepper Pasta and Chicken Toss

1 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
3-4 thinly sliced chicken breasts
1 bottle KRAFT Vidalia Onion Vinaigrette with Roasted Red Pepper
2 Tbsp garlic
1 jar (12 oz.) roasted red peppers, drained, and chopped
1 Tbsp olive oil
1/2 lb of ziti
2 Tbsp cream cheese
1/4 cup half-and-half
1 pkg (4 oz.) crumbled feta cheese
Fresh basil to garnish
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Let's Make It
1
Marinate chicken 1 hour in vinaigrette.
2
Sautee garlic and roasted red peppers in olive oil, add chicken until slightly browned. Boil water and cook ziti.
3
Remove chicken and add cream cheese, and half-and-half to pan until creamy. Add ziti to cream sauce, and sliced chicken. Add feta and toss. Garnish with fresh basil.
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