Creamy Shells And Chicken

• 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

1. 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.
2. 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.

chicken breasts, salt, pepper, canola oil, butter, onion, green pepper, sweet red pepper, water, milk, garlic shells, parmesan cheese

Taken from www.tasteofhome.com/recipes/creamy-shells-and-chicken/ (may not work)