Hähnchen mit Paprika und Pasta

Zutaten

• 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

Zubereitung

1. 1

   Heat 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. 2

   Add 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. 3

   Add the chicken back to the skillet and stir to combine.

4. 4

   Sprinkle 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. 5

   Add in the Vermouth, Hunt's diced tomatoes and chicken broth.

6. 6

   Put a pot of water on to boil for the pasta.

7. 7

   Give 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. 8

   Drain 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. 9

   Add the pasta to the skillet and stir and toss everything together. Serve with additional Parmesan cheese on the side.