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Creamy Shells and Chicken

Creamy Shells and Chicken
“This is a great weeknight chicken dish. While it simmers I can throw together a salad or steam some broccoli, and I have a tasty dinner ready in a flash,“ writes Trisha Kruse of Eagle, Idaho. Using the pasta mix really makes this saucy meal easy to fix.
3 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1/2 pound boneless skinless chicken breasts, cut into 1-inch strips
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons canola oil, divided
  • 2 tablespoons butter, divided
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 1-1/3 cups water
  • 1/2 cup milk
  • 1 package (4.9 ounces) creamy garlic shells
  • Shredded Parmesan cheese

Directions

  • Sprinkle chicken with salt and pepper. In a large skillet, cook
  • chicken over medium heat in 1 tablespoon oil and 1 tablespoon butter
  • for 4-5 minutes or until no longer pink. Remove and keep warm.
  • In the same skillet, saute onion and peppers in remaining oil and
  • butter until crisp-tender. Stir in the water, milk and shells. Bring
  • to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or
  • until pasta is tender, stirring occasionally. Add the chicken; cook
  • 2-3 minutes longer or until heated through. Sprinkle with cheese.
  • Yield: 3 servings.
© Taste of Home 2013

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Creamy Shells and Chicken (continued)

Editor's Note: This recipe was prepared with Lipton Italian Sides creamy garlic shells.
Nutrition Facts: 1 serving (1 cup) equals 458 calories, 23 g fat (9 g saturated fat), 74 mg cholesterol, 835 mg sodium, 39 g carbohydrate, 2 g fiber, 23 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013