Give the red sauce a break and cover your pasta with a delicious, satisfying blend of garlicky chicken strips and tomatoes spiked with crushed red pepper.
What You Need
Original recipe yields 4 servings
2 Tbsp. oil
3/4 lb. boneless skinless chicken breast s, cut into thin strips
3 cloves garlic, minced
1 each carrot and onion, thinly sliced
1 each red and yellow bell pepper, cut into thin strips
1 can (14-1/2 oz.) diced tomatoes, undrained
1/4 tsp. crushed red pepper
1/2 lb. linguine, uncooked
1/3 cup KRAFT Grated Parmesan Cheese, divided
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Let's Make It
Heat oil in large skillet on medium heat. Add chicken and garlic; cook and stir 4 to 5 min. or until chicken is done.
Add carrots, onions, bell peppers, tomatoes and crushed pepper; stir. Bring to boil; simmer on medium-low heat 8 to 10 min. or until vegetables are crisp-tender. Meanwhile, cook pasta as directed on package, omitting salt.
Drain pasta; spoon onto platter. Stir about half the cheese into sauce; spoon over pasta. Top with remaining cheese.
For optimum flavor, drain pasta well before topping with the sauce.
Preparing Perfect Pasta
Follow the package directions to ensure that enough water is used for cooking the pasta. Add the pasta to the boiling water and cook until al dente (tender but still a little firm to the bite), stirring frequently. To prevent pasta from sticking, add it slowly to plenty of boiling water and stir frequently while cooking. Adding oil to the cooking water is not recommended because some sauces may not cling to pasta coated with oil.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 56g
Dietary Fibers 5g
* 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.