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.
What You Need
Original recipe yields 8 servings
8 bone-in chicken thighs (2-1/2 lb.)
2 red pepper s
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
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Let's 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.
Substitute 4 chicken thigh and leg quarters for the chicken thighs.
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.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 46g
Dietary Fibers 2g
* 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.