Chicken with Peppers and Pasta

Colorful sweet peppers add wonderful flavor to any dish. This chicken and peppers dish was inspired by sausage and peppers.

📝 Ingredients

• 24 ounces 1 1/2 pounds boneless, skinless chicken breast, trimmed and cubed
• 3 tablespoons olive oil (divided)
• 10 ounces small sweet peppers (sliced)
• 1 medium yellow or white onion (slivered)
• 4 cloves garlic (minced)
• 1/2 teaspoon fennel seed
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon dried rosemary
• 1 teaspoon dried basil
• 1/2 cup dry Vermouth
• 14- ounce can Hunt's diced tomatoes
• 1/2 cup chicken broth
• 1 tablespoon of Kraft Parmesan cheese (plus more for sprinkling)
• 1/2 pound 8 ounces dried Rotini pasta

👨‍🍳 Instructions

1. 1Heat 2 tablespoons of olive oil in a large skillet. Add the cubed chicken and brown it until no longer pink. Remove chicken from the skillet and set aside. Do not rinse or wash the skillet.
2. 2Add remaining 1 tablespoon of olive oil to the skillet and sauté the peppers and onions for several minutes, until tender. Add the garlic and sauté 30 seconds more.
3. 3Add the chicken back to the skillet and stir to combine.
4. 4Sprinkle in the dried herbs and red pepper flakes and toss to coat. Let it cook for just a couple of minutes, just until the herbs are fragrant.
5. 5Add in the Vermouth, Hunt's diced tomatoes and chicken broth.
6. 6Put a pot of water on to boil for the pasta.
7. 7Give everything in the skillet a stir and bring it to a boil. Reduce heat and simmer. Stir every once in a while to mingle the flavors. You will simmer this until your pasta is cooked in the boiling water.
8. 8Drain the pasta and put it into a bowl. Measure out a tablespoon of Kraft Parmesan cheese. Sprinkle the drained pasta with the Parmesan cheese. Toss to coat the pasta with the cheese. This will help the sauce grab the pasta and it adds flavor.
9. 9Add the pasta to the skillet and stir and toss everything together. Serve with additional Parmesan cheese on the side.