Ingredients
- 2 cups farfalle (bow-tie pasta)
- uncooked
- 1 Tbsp. oil
- 1 lb. boneless skinless chicken breasts
- cut into bite-size pieces
- 1 each red and yellow pepper
- cut into thin strips
- 1 red onion
- thinly sliced
- 1/2 cup fat-free reduced-sodium chicken broth
- 1/3 cup A.1. Spicy Chipotle Sauce
- 1/4 cup sun-dried tomatoes
- sliced
- 1/4 cup half-and-half
- 2 Tbsp. chopped fresh cilantro
Instructions
- Cook pasta in large saucepan as directed on package, omitting salt.
- Meanwhile, heat oil in large skillet on medium-high heat.
- Add chicken; cook and stir 5 min.
- or until evenly browned.
- Add peppers and onions; cook 3 to 4 min.
- or until crisp-tender, stirring frequently.
- Drain pasta.
- Add to chicken mixture in skillet along with all remaining ingredients except cilantro; mix well.
- Cook on medium-low heat 5 min.
- or until heated through, stirring frequently.
- Top with cilantro.
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