- 1 box Barilla PLUS® Spaghetti
- 2 tablespoons olive oil, divided
- 1 clove garlic, minced
- 1 red bell pepper, julienned
- 1 green bell pepper, julienned
- 1/2 medium red onion, julienned
- 1/2 pound boneless skinless chicken breast, sliced
- 3/4 cup chicken broth
- 1/2 cup grated Romano cheese
- Salt to taste
- Freshly ground black pepper to taste
- Bring a large pot of salted water to a boil.
- Heat 1 tablespoon olive oil in a saute pan; add garlic and red onion; sweat for 4 minutes.
- Add chicken and 1 tablespoon olive oil to a separate pan and cook three-fourths of the way through.
- Add the peppers to the onions and saute for 3 minutes.
- Add chicken broth and continue cooking until reduced by half.
- Cook PLUS(R) Spaghetti according to package directions.
- Add the chicken to the pepper and onion mixture; season the mixture with salt and pepper.
- Remove pan from the heat and stir in the Romano cheese.
- Toss chicken mixture with the cooked PLUS(R) Spaghetti.
03/25/2017
recipepes.com
spaghetti with chicken breast, bell peppers and romano cheese, recipe
PT15M
PT1H
5
455 calories
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