boneless, skinless chicken breast halves, cut into strips
1/2
16-oz.
pkg. frozen bell pepper and onion stir-fry
2
cloves garlic, minced
1
14.5-oz.
can no-salt stewed Italian tomatoes
1
tbsp.
dried parsley
2
tsp.
dried basil
1
14.5-oz.
can fat-free chicken broth
3
fresh red or yellow plum tomatoes, cut into pieces
Grated fresh Parmesan cheese (optional)
Directions
Cook pasta as directed on package for al dente. Drain; set aside. Meanwhile, heat oil in large pot or Dutch oven over medium heat. Season chicken to taste; add to oil, cooking and stirring until browned and no longer pink. Transfer chicken to a plate.
Stir bell pepper and onion stir-fry, garlic, stewed tomatoes, parsley, basil and chicken broth into pot. Simmer 10 minutes.
Add reserved chicken, fresh tomatoes and cooked pasta; stir and toss just until heated. Season to taste. Garnish with Parmesan cheese, if desired.
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