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Creamy Garlic & Roasted Red Pepper Pasta

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  • 1 1/4 lbs. boneless, skinless chicken breasts, cut into strips
  • 2 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 1 3/4 cups water
  • 1/2 cup 2% milk
  • 1 package Knorr® Italian Sides™ - Creamy Garlic Shells
  • 1 cup drained and chopped roasted red peppers
  • 1 jar (4.5 oz.) sliced mushrooms, drained

NUTRITIONAL INFORMATION

 

Amount per serving

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.


  • 1 Season chicken, if desired, with salt and pepper. Melt Spread in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring frequently, 5 minutes or until chicken is thoroughly cooked. Remove chicken and set aside.
  • 2 Add water and milk to same skillet and bring to a boil over high heat. Stir in Knorr® Italian Sides™ - Creamy Garlic Shells and continue boiling over medium heat, stirring occasionally, 9 minutes or until pasta is tender.
  • 3 Stir in roasted red peppers, mushrooms and chicken; heat through.