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Red Pepper & Chicken Rotini

Active Time: 45 minutes • Total Time: 45 minutes • Serves: 4

1/2 (12-ounce) box high-fiber rotini pasta (about 2-1/2 cups)
1 tablespoon Schnucks extra virgin olive oil
1 medium onion (about 8 ounces), chopped (about 1-1/2 cups)
1 red bell pepper, diced (about 1 cup)
2 garlic cloves, minced (about 2 teaspoons)
1-1/4 pounds Schnucks Natural boneless, skinless chicken breasts, cut into 3/4-inch pieces
1 pound (about 5) Roma tomatoes, chopped (about 2-3/4 cups)
1/2 cup Schnucks refrigerated finely shredded Parmesan cheese
1/4 cup thinly sliced fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon Schnucks crushed red pepper flakes

1. Heat 4-quart saucepan of salted water to boiling over high heat. Cook pasta as label directs. Drain pasta, then return to same saucepan. Cover to keep warm.

2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat. Add onion and bell pepper and cook 5 to 6 minutes or until tender, stirring occasionally. Add garlic and cook 1 minute. Add chicken and cook 6 minutes or until browned on the outside, stirring occasionally.

3. Stir in tomatoes and cook 3 to 4 minutes longer or until chicken loses its pink color throughout and internal temperature reaches 165°F, stirring occasionally. Remove skillet from heat; stir in cheese, basil, salt and crushed red pepper. Pour chicken mixture over pasta and toss until well combined. Makes about 9 cups.

Each serving: about 570 calories, 10 g total fat
(3 g saturated), 73 mg cholesterol, 530 mg sodium,
89 g carbohydrate, 13 g fiber, 43 g protein