spaghetti with chicken breast, bell peppers and romano cheese

spaghetti with chicken breast, bell peppers and romano cheese
  • 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



  1. Bring a large pot of salted water to a boil.
  2. Heat 1 tablespoon olive oil in a saute pan; add garlic and red onion; sweat for 4 minutes.
  3. Add chicken and 1 tablespoon olive oil to a separate pan and cook three-fourths of the way through.
  4. Add the peppers to the onions and saute for 3 minutes.
  5. Add chicken broth and continue cooking until reduced by half.
  6. Cook PLUS(R) Spaghetti according to package directions.
  7. Add the chicken to the pepper and onion mixture; season the mixture with salt and pepper.
  8. Remove pan from the heat and stir in the Romano cheese.
  9. Toss chicken mixture with the cooked PLUS(R) Spaghetti.

03/26/2017
spaghetti with chicken breast, bell peppers and romano cheese, Barilla recipe PT10M PT2H 6 435 calories
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