Chicken Cacciatore Pasta Skillet

• One 5 oz. package Farmhouse(R) Four Cheese Pasta
• 2 Tablespoons olive oil
• 1 cup mushrooms, sliced
• 1 cup red onion, sliced thin
• 1 cup red bell pepper, sliced thin
• 1 cup yellow bell pepper, sliced thin
• 16 oz. boneless, skinless chicken breasts, sliced
• 1/2 cup white wine
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• One 14 oz. can diced tomatoes, drained
• 1-1/4 cups water
• 3/4 cup milk
• 1/2 cup grated Parmesan cheese

1. Heat olive oil in medium skillet over medium heat. Add mushrooms, onion, red and yellow bell peppers and cook for 5-7 minutes, stirring frequently, until tender.
2. Add chicken and cook for 3-4 minutes.
3. Add wine, garlic, oregano and basil and cook for 3 minutes.
4. Add tomatoes, water, milk, pasta and contents of seasoning packet and bring just to a boil. Reduce heat to low boil and cook for 12 minutes, stirring frequently, until pasta is tender.
5. Remove from heat and let stand for 5 minutes.
6. Top with Parmesan cheese and serve.

four cheese pasta, olive oil, mushrooms, red onion, red bell pepper, yellow bell pepper, chicken breasts, white wine, garlic, oregano, basil, tomatoes, water, milk, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/chicken-cacciatore-pasta-skillet-50145228 (may not work)