Italian Chicken Pasta

Italian Chicken Pasta

PREP TIME: 10 minutes
COOK TIME: 30 minutes
FEEDS: 4 people

INGREDIENTS:

• 1 tablespoon of olive oil
• 2 skinless, boneless chicken breasts, cubed
• 2 cloves of garlic, chopped
• 2 diced red bell peppers
• 1 cup of thinly sliced scallions (green onion)
• 2 cups of water
• 2 cups of small uncooked pasta—rigatoni, spiral, shell, etc
• ½ cup of low-fat shredded mozzarella cheese
• ¼ teaspoon of salt, ¼ teaspoon pepper, and 2 teaspoons total of basil, oregano, or thyme (mixed)

Note: Recommend white flour pasta vs whole wheat. Keep serving portion small to ensure digestibility.

DIRECTIONS:

1. Heat the olive oil in a large, non-stick skillet over medium heat, sauté garlic in the oil, and then add chicken, cooking until chicken is no longer pink in the center, 5 to 8 minutes.
2. Add the diced red bell peppers into the skillet and cook while scraping any browned bits of food off of the bottom of the pan. Add seasoning salt, pepper, basil, oregano, and thyme.
3. Add 2 cups of water and bring to a boil.
4. Stir in the pasta and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 8 to 10 minutes.
5. Turn off heat and sprinkle the mozzarella cheese evenly over the skillet, and let sit until the cheese has melted.